Best 4 Chickpea Balls Revithokeftedes Recipes

REVITHOKEFTEDES: GREEK-STYLE CHICKPEA PATTIES

Steps:

• Place the parsley and olives in a food processor fitted with the blade attachment and pulse until finely chopped. Add the chickpea stew or boiled and drained chickpeas and pulse until the chickpeas are finely chopped and a paste begins to form.
• Place the chickpea mixture in a mixing bowl and add the chopped scallions, panko bread crumbs, flour, and salt and pepper. Mix well and taste. Adjust seasoning if necessary. Add the egg and mix well until combined. Add some more flour if needed so that the mixture sticks together.
• Form into patties (1/4 cup each) or into balls to create vegetarian meatballs.
• Heat a cast iron skillet with some vegetable oil and fry until golden on both sides. About 3 minutes per side.
• Serve with salad, pita bread, and some lemon wedges. They taste great dipped in homemade tzatziki sauce. Enjoy!

CHICKPEA VEGETARIAN MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
• Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
• Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
• Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.

CHICKPEA BALLS - REVITHOKEFTEDES

Steps:

• Soak the chick peas in water overnight.
• Drain and mash with a mixer. Place in a bowl and add chopped onion, mashed tomato, breadcrumbs, finely chopped parsley and dill, oregano, salt and pepper.
• Add cheese, beaten eggs and a little flour to bind. If mixture is too wet, add more breadcrumbs.
• Mix well, form into small balls and coat in flour. Fry in hot oil until golden brown. Drain well on paper towels and serve warm.

HERBY CHICKPEA BALLS WITH TOMATO SAUCE

Steps:

• Heat oven to 220C/200C fan/gas 7. Whizz the bread and roughly chopped Parmesan in a food processor to crumbs, then throw in the chickpeas, roughly chopped garlic, half the oregano, a few basil leaves and some seasoning. Pulse until the mixture starts to come together, then add just enough of the egg while the motor is running to bind together. Shape into 18 small balls. Transfer to an oiled baking sheet and cook in the oven for 15 mins, turning halfway.
• Meanwhile, in a large pan, fry the crushed garlic in the olive oil for 1 min. Then tip in the passata, remaining oregano and some seasoning and simmer until the chickpea balls are ready. Cook pasta following pack instructions.
• When the chickpea balls are cooked, serve over the pasta, with the tomato sauce and the rest of the basil on top. Sprinkle with the grated Parmesan.