📝 About This Recipe
Hailing from the sun-drenched islands of the Aegean, Favakeftedes transform the humble yellow split pea into a sophisticated, golden-crusted delicacy. These fritters boast a creamy, velvety interior scented with wild oregano and fresh mint, providing a beautiful contrast to their shatteringly crisp exterior. A staple of Greek 'mezedes' culture, they represent the heart of Cycladic cuisine—simple, rustic, and incredibly flavorful.
🥗 Ingredients
The Fava Base
- 250 grams Yellow split peas (rinsed thoroughly)
- 750 ml Water (or vegetable broth for extra depth)
- 1 Red onion (halved)
- 1 piece Bay leaf (dried)
- 2 tablespoons Extra virgin olive oil (high quality Greek oil preferred)
The Aromatics & Binder
- 1 small Red onion (very finely minced)
- 3 pieces Spring onions (thinly sliced)
- 1/4 cup Fresh mint (finely chopped)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Dried Greek oregano (crushed between palms)
- 3-4 tablespoons All-purpose flour (plus extra for dredging)
- 1/2 teaspoon Baking powder (for a lighter texture)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Frying & Serving
- 1 cup Vegetable oil (for shallow frying)
- 1 Lemon (cut into wedges for serving)
- 1/2 cup Greek yogurt (optional, for dipping)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine the rinsed split peas, 750ml water, the halved red onion, and the bay leaf. Bring to a boil.
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2
Skim off any white foam that rises to the surface with a slotted spoon. Reduce heat to low, cover partially, and simmer for 35-40 minutes until the peas are soft and have absorbed most of the liquid.
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3
Remove the onion halves and bay leaf. Stir in the 2 tablespoons of olive oil and a pinch of salt. Use a wooden spoon to vigorously mash the peas into a thick, smooth paste (or use an immersion blender for a perfectly silky texture).
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4
Spread the fava mash onto a flat plate or baking sheet and let it cool completely. For best results, refrigerate for at least 2 hours; the mixture must be firm and cold to shape properly.
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5
Transfer the chilled fava to a large mixing bowl. Add the minced red onion, spring onions, mint, parsley, oregano, salt, and pepper.
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6
Sift in 3 tablespoons of flour and the baking powder. Mix well with your hands or a spatula. The mixture should be tacky but hold its shape when rolled into a ball. If too wet, add the remaining tablespoon of flour.
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7
Take a tablespoon of the mixture and roll it into a ball roughly the size of a walnut, then flatten it slightly into a disc about 1cm thick.
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8
Place some extra flour in a shallow bowl. Lightly dredge each fritter in the flour, shaking off any excess.
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9
Heat about 1 inch of vegetable oil in a large non-stick skillet over medium-high heat until shimmering (approx. 170°C/340°F).
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10
Fry the fritters in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side until they achieve a deep golden-brown crust.
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11
Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain excess oil.
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12
Serve immediately while hot and crispy with a generous squeeze of fresh lemon juice.
💡 Chef's Tips
The secret to success is ensuring the split pea mash is completely cold and thick before mixing; if it's warm, the fritters will fall apart in the oil. Don't skip the fresh herbs—mint and parsley provide the essential brightness that cuts through the starchiness of the peas. When frying, ensure the oil is hot enough by dropping a small piece of dough in; it should sizzle immediately. If the oil is too cool, the fritters will absorb too much grease. If you want a gluten-free version, chickpea flour (besan) works as an excellent substitute for the all-purpose flour.
🍽️ Serving Suggestions
Serve as part of a traditional Meze platter alongside Tzatziki, Kalamata olives, and warm pita bread. Pair with a glass of chilled Assyrtiko wine from Santorini to complement the earthy tones of the peas. Top with a dollop of Greek yogurt mixed with a little lemon zest and minced garlic. Serve as a vegetarian burger patty inside a brioche bun with pickled red onions and arugula.