Revithokeftedes - Sifnos Chickpea Fritters with Dill and Spearmint

Sifnos is famous for two chickpea dishes: the slow-baked revithada, and these fritters, which use the same chickpeas in a completely different way. The mixture is coarse rather than smooth, so every bite has texture. Dried dill and spearmint carry the flavour.

Makes 16 fritters - 40 minutes plus overnight soak

Ingredients

• 250g APSOGO Organic Greek Chickpeas, soaked overnight
• 1 onion, grated and squeezed dry
• 2 garlic cloves, grated
• 1 tbsp APSOGO Organic Greek Dill
• 1 tsp APSOGO Organic Greek Spearmint
• 1 tsp APSOGO Organic Greek Oregano
• 1 egg
• 3 tbsp flour, plus more for dusting
• 1 tsp APSOGO Greek Sea Salt Blossom, black pepper
• APSOGO Extra Virgin Olive Oil for shallow frying
• Greek yogurt and lemon wedges, to serve

Method

1. Drain the soaked chickpeas and boil in fresh water for 45-50 minutes until tender. Drain well and cool.
2. Pulse the chickpeas in a food processor until coarse - you want some whole pieces left, not a paste.
3. Mix in the onion, garlic, dill, spearmint, oregano, egg, flour, salt and pepper. The mixture should hold together when pressed; add a little more flour if it doesn't. Rest in the fridge 30 minutes.
4. Shape into 16 flat patties and dust each side with flour.
5. Heat 1cm of olive oil in a frying pan over medium-high heat. Fry the fritters in batches, 3 minutes per side, until deep golden. Drain on paper.
6. Serve hot with thick yogurt, lemon wedges and a pinch of oregano.

Tip

Cooked chickpeas from a jar work in a hurry - use 500g drained and skip step 1.

All the APSOGO ingredients in this recipe are available at apsogo.com.