As we have mentioned before in our blog, Greeks adore eating fritters as appetizers. We make them with meat, with vegetables but also with legumes. The most popular ones made with legumes are chickpea fritters. Soft in the inside, crunchy on the outside and flavored with different herbs, they are so delicious that you just can’t stop eating them!
250 gr chickpeas (prepare ahead by boiling them the previous day) or you could always use ready cooked chickpeas.
1 large white onion finely chopped
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped mint
1 tablespoon freshly chopped marjoram
3 tablespoons all-purpose flour
esti extra virgin olive oil
If you’re using raw chickpeas soak them in salted water for several hours, drain then place them in a large pan and boil them until tender. It may take from 1 ½ to 2 or more hours- it depends on the type of chickpea. When finally boiled, drain and let cool. Dry out the chickpeas by placing them on a towel.
In the meantime finely chop onion and herbs.
Use a food processor to mash the chickpeas.
In a large bowl mix all the ingredients: Mashed chickpeas, onion, herbs, salt and pepper, flour and mix with your hands until combined. Shape the mixture into individual fritters.
In a large frying pan heat well some esti extra virgin olive oil. Fry the balls well on all sides until they obtain a beautiful golden brown color.
Enjoy your chickpea fritters with some tzatziki!