📝 About This Recipe
Transport yourself to the sun-drenched islands of Greece with these Revithokeftedes, the Aegean's answer to the classic falafel. Unlike Middle Eastern versions, these Greek chickpea balls are defined by the aromatic presence of fresh dill, mint, and a touch of lemon zest, creating a lighter and more herbaceous profile. Perfectly crisp on the outside and tender within, they represent the pinnacle of Greek street food culture.
🥗 Ingredients
The Chickpea Base
- 2 cups Dry Chickpeas (soaked for 12-24 hours; do not use canned)
- 1 Red Onion (roughly chopped)
- 3-4 pieces Garlic Cloves (peeled and smashed)
- 1/2 teaspoon Baking Soda (helps with internal fluffiness)
Aromatics and Herbs
- 1 cup Fresh Parsley (packed, stems removed)
- 1/2 cup Fresh Dill (packed)
- 1/4 cup Fresh Mint (leaves only)
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 tablespoon Lemon Zest (from one organic lemon)
- to taste Salt and Black Pepper (approximately 1.5 tsp salt)
Frying and Serving
- 2-3 cups Neutral Oil (for frying; grapeseed or vegetable oil)
- 1 cup Tzatziki Sauce (for dipping)
- 4-6 pieces Warm Pita Bread (for serving)
👨🍳 Instructions
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1
Drain the soaked chickpeas thoroughly. It is vital that they are dry to the touch; pat them with a kitchen towel if necessary to remove excess moisture.
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2
In a large food processor, combine the soaked chickpeas, chopped red onion, and garlic. Pulse about 10-12 times until the mixture looks like coarse sand.
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3
Add the fresh parsley, dill, mint, cumin, coriander, lemon zest, salt, pepper, and baking soda to the processor.
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4
Process the mixture in short bursts until everything is finely minced and well combined, but stop before it turns into a smooth paste. You want a bit of texture remaining.
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5
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes. This helps the starches bind so the balls don't fall apart during frying.
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6
After chilling, use a tablespoon or a small ice cream scoop to form the mixture into balls or slightly flattened patties (about the size of a walnut).
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7
In a deep skillet or heavy-bottomed pot, heat about 2 inches of oil to 350°F (175°C). If you don't have a thermometer, a small piece of bread should sizzle and brown in 30 seconds.
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8
Carefully drop 5-6 chickpea balls into the hot oil at a time. Do not overcrowd the pan, as this will drop the oil temperature and make them greasy.
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9
Fry for 3-4 minutes, turning occasionally with a slotted spoon, until they are a deep golden brown on all sides.
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10
Remove the Revithokeftedes with a slotted spoon and drain on a wire rack or paper towels. Sprinkle with a tiny pinch of sea salt while hot.
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11
Repeat the process with the remaining mixture.
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12
Serve immediately while the exterior is at its maximum crispness.
💡 Chef's Tips
Never use canned chickpeas; they contain too much moisture and will cause the falafel to turn into mush in the oil. If the mixture feels too wet after chilling, add 1-2 tablespoons of chickpea flour or all-purpose flour to help bind it. Ensure your herbs are completely dry before processing to prevent the mixture from becoming watery. Maintain a consistent oil temperature; if it's too low, the balls will absorb oil, and if it's too high, the centers will remain raw while the outsides burn. To test the seasoning, fry one small 'test' ball first, taste it, and adjust the salt or spices in the remaining batter.
🍽️ Serving Suggestions
Serve inside a warm pita wrap with sliced tomatoes, cucumbers, red onion, and a generous dollop of creamy Tzatziki. Pair with a crisp Greek Horiatiki (Village) salad featuring feta cheese and kalamata olives. Enjoy as an appetizer alongside a glass of chilled Assyrtiko wine or a refreshing Ouzo on ice. Serve as part of a meze platter with hummus, melitzanosalata (eggplant dip), and dolmades. Top with a squeeze of fresh lemon juice and a sprinkle of dried Greek oregano for a simple, bright finish.