Greek recipes for plant-based fritters abound and this one, with chickpeas, from the island of Rhodes, is a classic. Enjoy this wonderful Greek vegan and Greek vegetarian recipe any time of the day. It goes perfectly with the tahini dip, too!
Ingredients:
½ pound dried chickpeas picked over and rinsed
1 cup finely chopped onions
1 medium firm ripe tomato, grated
¼ cup finely chopped fresh mint
1 heaping teaspoon ground cumin (optional)
Salt and freshly ground black pepper to taste
2 to 3 tablespoons all-purpose flour plus
¾ to 1 cup for dredging the patties
olive or other vegetable oil for frying as needed
Instructions:
Check out the detailed instructions for this recipe on my site: https://www.dianekochilas.com/pitaroudia-chickpea-fritters-with-tahini-sauce/
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Interesting how food travels from country to country and nation to nation. Lavash bread we have in Iran and in Armenia and we call it the same name. Dolma also we have in both countries and call it the same. But Mezze that you call it Greek is actually an Arabic word (we use the same in Persian) meaning Taste !
Thank you, Diana, you have outstanding recipes! Thanks so much for sharing, greetings from Canada!
Love these and the beautiful island of Rhodes. Thank you
Ektacto!!!
Can’t wait to try it❤
Does it taste like meat?
It looks good and I would love to try that. Chickpeas are really versatile. They could probably hummus a song.
Can you use chickpea flour instead of all purpose flour?
Diane Kochilas' recipes and videos have been guiding my Greek cooking for years. To your health!
Looks so yum
Diane! Nice to see you on YouTube!! This recipe looks delicious and somewhat similar to falafel, I can't wait to try it. Quick question… I notice on your PBS show that you almost always use red onions but that in this recipe you used a white onion. Is there a particular reason for that? Or is it just because white onions were freshest on the day of the shoot. Just curious… Be well!!