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Chickpea Balls – Revithokeftedes

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Ingredients

Adjust Servings:
1 lb chickpeas (dry)
2 medium onions, chopped
salt
pepper
parsley
dill
oregano
1 mashed tomatoes (optional)
1/2 cup breadcrumbs, plus more if needed
flour, for binding the mixture and for coating
1/4 cup crumbled feta cheese or 1/4 cup any grated cheese
1 - 2 egg
oil (for frying)

Nutritional information

126.4
Calories
23 g
Calories From Fat
2.6 g
Total Fat
1.1 g
Saturated Fat
27.4 mg
Cholesterol
281.2 mg
Sodium
20.5 g
Carbs
3.3 g
Dietary Fiber
1.8 g
Sugars
5.5 g
Protein
117g
Serving Size

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Chickpea Balls – Revithokeftedes

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    Cuisine:

    These were really good! used 3 cans of drained chickpeas just because I had them and only used 1 onion - both of which I tossed into the food processor. used about 1/4 t salt, 1/4 t pepper, 3-4 T fresh parsley, 1 t dry dill, and 1/2 t dried oregano. I also had to sub gluten free italian breadcrumbs and use rice flour to coat them before frying. I also used feta cheese and only 1 egg. (I know the recipe didn't give exacts so I thought I would give the amounts that used). We ate them in pita pockets with tzatziki sauce.

    • 55 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Chickpea Balls – Revithokeftedes, This traditional Greek dish is similar to falafel, but with less spice and flavored with cheese and is usually served as an appetizer They are very easy to make with dry chickpeas, but canned may be substituted Use a cheese grater to mash the tomato Servings are approximate Time needed for soaking the chickpeas not included Found online and posted for ZWT 6, Greece , These were really good! used 3 cans of drained chickpeas just because I had them and only used 1 onion – both of which I tossed into the food processor used about 1/4 t salt, 1/4 t pepper, 3-4 T fresh parsley, 1 t dry dill, and 1/2 t dried oregano I also had to sub gluten free italian breadcrumbs and use rice flour to coat them before frying I also used feta cheese and only 1 egg (I know the recipe didn’t give exacts so I thought I would give the amounts that used) We ate them in pita pockets with tzatziki sauce , Let me start by saying that DD, her BF and I loved this dish! When I was preparing this dish I wasn’t at all sure that it would work out I thought that a step to cook the chickpeas may have been left out as it was impossible to mash them even after soaking for almost 24 hours My mixer just threw chickpeas all over the kitchen, lol I ended up using the food processor to pulse them and that method worked very well This recipe is a keeper! DD preferred them over the more highly seasoned falafels They were even good reheated the next day The only change I made was to use seasoned croutons to make the breadcrumbs Made for ZWT6 SSaSSy’s


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    Steps

    1
    Done

    Soak the Chick Peas in Water Overnight.

    2
    Done

    Drain and Mash With a Mixer. Place in a Bowl and Add Chopped Onion, Mashed Tomato, Breadcrumbs, Finely Chopped Parsley and Dill, Oregano, Salt and Pepper.

    3
    Done

    Add Cheese, Beaten Eggs and a Little Flour to Bind. If Mixture Is Too Wet, Add More Breadcrumbs.

    4
    Done

    Mix Well, Form Into Small Balls and Coat in Flour. Fry in Hot Oil Until Golden Brown. Drain Well on Paper Towels and Serve Warm.

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    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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