These Greek chickpea cakes develop a golden-brown crust and stay soft inside. Mint, parsley and onion add freshness to the coarsely mashed chickpeas, while yogurt and lemon provide a bright contrast.
Revithokeftedes are Greek chickpea fritters particularly associated with the island of Sifnos. The name refers to chickpea cakes, but the exact ingredients vary from recipe to recipe. The base is simple: chickpeas are mashed, mixed with onion and herbs, shaped into small cakes and fried in oil. Here, mint and parsley bring a pronounced, fresh green flavor, while lemon and yogurt brighten the whole dish.
The texture depends mostly on how finely you mash the chickpeas. A smooth purée makes the cakes dense; leave some of the chickpeas coarse and the inside will stay lighter, with a more distinct chickpea flavor. Pat canned chickpeas thoroughly dry before mashing them: excess moisture makes the mixture loose and means you’ll need extra flour. It’s fine to leave a few small pieces whole, but you should be able to shape the mixture into cakes by hand.
Fresh mint and parsley aren’t just a garnish here; they’re important flavor-makers. Chop them finely so they’re evenly distributed through the mixture. Onion adds moisture and a mild sharpness, so chop it finely. Flour binds the ingredients without making the mixture too dense. Leave it to sit for a little while after mixing, so the flour can absorb moisture. If it’s still too soft to shape, add a small amount of flour at a time rather than adding a lot all at once.
Fry the cakes in a thin layer of olive oil over medium heat. Oil that’s too hot will brown the outside quickly while the inside is still cold; oil that’s not hot enough can make the cakes greasy. Turn them only when the underside is firm and golden brown. It’s better to fry them in batches than to crowd the pan, which helps keep the oil at a steady temperature. Serve them right away for the crispiest result.
Canned chickpeas make this a practical version; dried chickpeas work too, but they need to be soaked and cooked first. The cakes are a good fit for a mezze spread, alongside grilled vegetables or as part of a lunch with salad. Simply stir lemon juice into the yogurt: keep it chilled and serve it separately so the cakes keep their crust. Store leftovers covered in the refrigerator and reheat them in a hot oven; they’ll usually be less crisp than when freshly fried.
Rinse the chickpeas and drain them thoroughly. Pat them dry with a clean tea towel or paper towels.
Put the chickpeas in a large bowl and mash them roughly with a fork or potato masher. Leave a few small pieces whole.
Stir in the onion, mint, parsley, flour, salt and pepper. Leave the mixture to stand for 15 minutes. With slightly damp hands, shape it into 12 small, flat cakes. Add a little extra flour only if the mixture won’t hold together.
Stir the yogurt until smooth with the juice of half a lemon. Set aside and cut the other half of the lemon into wedges.
Pour a thin layer of olive oil into a frying pan and heat over medium heat. Fry the cakes in batches for 3 to 4 minutes per side, until firm and golden brown. Add a little more oil between batches if needed.
Briefly drain the cakes on paper towels and serve warm with the lemon yogurt and lemon wedges.
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