📝 About This Recipe
Transport your senses to the Dodecanese islands with Pitaroudia, the signature chickpea fritters of Rhodes. Unlike dense falafel, these are light, rustic patties bursting with the fragrance of fresh mint, earthy cumin, and sweet red onions. They offer a delightful contrast between a golden, crispy exterior and a soft, herb-flecked center that captures the true essence of Greek island hospitality.
🥗 Ingredients
The Chickpea Base
- 2 cups Dried Chickpeas (soaked in water overnight with a pinch of baking soda)
- 1 teaspoon Baking Powder (to ensure a light, airy texture)
- 3-4 tablespoons All-purpose Flour (as needed for binding)
Aromatics and Herbs
- 1 large Red Onion (very finely diced)
- 3 pieces Spring Onions (thinly sliced, white and green parts)
- 1/2 cup Fresh Mint (finely chopped)
- 1/2 cup Fresh Flat-leaf Parsley (finely chopped)
- 1 teaspoon Ground Cumin
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 medium Tomato (seeded and finely diced (optional for moisture))
For Frying
- 1 cup Extra Virgin Olive Oil (for shallow frying)
- 1/2 cup Vegetable Oil (to increase the smoke point of the olive oil)
For the Dipping Sauce
- 1 cup Greek Yogurt (full fat)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Oregano (Greek wild oregano is best)
👨🍳 Instructions
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1
Drain the chickpeas that have been soaking overnight and rinse them thoroughly under cold running water. Pat them dry with a clean kitchen towel; removing excess moisture is key to a crispy fritter.
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2
Place the chickpeas in a food processor. Pulse them until they are broken down into a coarse, grainy meal. Be careful not to over-process them into a smooth paste; you want some texture.
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3
Transfer the ground chickpeas to a large mixing bowl. Add the finely diced red onion, sliced spring onions, chopped mint, and parsley.
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4
Stir in the ground cumin, sea salt, and black pepper. If using the tomato, fold it in gently now.
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5
Sprinkle the baking powder and 3 tablespoons of flour over the mixture. Use your hands or a sturdy spoon to mix everything together until a dough forms that can be shaped into patties.
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6
If the mixture feels too wet to hold its shape, add the remaining tablespoon of flour. Let the mixture rest for 15 minutes to allow the flavors to meld and the flour to hydrate.
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7
Take a generous tablespoon of the mixture and roll it into a ball, then flatten it slightly into a disc about 2 inches wide and half an inch thick.
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8
In a heavy-bottomed skillet or frying pan, heat the olive oil and vegetable oil over medium-high heat until it reaches approximately 350°F (175°C).
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9
Carefully place 4-5 fritters into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy fritters.
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10
Fry for 3-4 minutes on the first side until deep golden brown and crispy. Carefully flip with a slotted spoon.
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11
Fry for another 2-3 minutes on the second side. The fritters should be crunchy on the outside and cooked through.
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12
Remove the fritters and place them on a plate lined with paper towels to drain any excess oil.
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13
While the fritters are cooling slightly, whisk together the Greek yogurt, lemon juice, and dried oregano in a small bowl to create the dipping sauce.
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14
Serve the Pitaroudia warm, garnished with a few extra mint leaves and the yogurt sauce on the side.
💡 Chef's Tips
Always use dried chickpeas rather than canned; canned chickpeas contain too much moisture and will cause the fritters to fall apart in the oil. If the mixture is sticking to your hands while shaping, lightly dampen your palms with water. Ensure the oil is hot enough before adding the fritters; a small piece of bread should sizzle and brown instantly when dropped in. For a gluten-free version, you can substitute the all-purpose flour with chickpea flour (besan). Do not skip the resting time for the batter, as it helps the baking powder react and creates a lighter interior.
🍽️ Serving Suggestions
Serve as a classic Meze (appetizer) alongside a chilled glass of Ouzo or a crisp Assyrtiko white wine. Pair with a traditional Greek salad (Horiatiki) and some warm pita bread for a light lunch. They work beautifully stuffed inside a pita wrap with sliced cucumbers and tahini sauce. Top with a squeeze of fresh lemon juice just before eating to brighten the earthy flavors. Serve alongside other Greek small plates like Dolmades (stuffed grape leaves) and Kalamata olives.