Prep 10 mins
Cook 25 mins
This traditional Greek dish is similar to falafel, but with less spice and flavored with cheese and is usually served as an appetizer. They are very easy to make with dry chickpeas, but canned may be substituted. Use a cheese grater to mash the tomato. Servings are approximate. Time needed for soaking the chickpeas not included. Found online and posted for ZWT 6, Greece.
- 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.
These were really good! I used 3 cans of drained chickpeas just because I had them and only used 1 onion - both of which I tossed into the food processor. I used about 1/4 t salt, 1/4 t pepper, 3-4 T fresh parsley, 1 t dry dill, and 1/2 t dried oregano. I also had to sub gluten free italian breadcrumbs and use rice flour to coat them before frying. I also used feta cheese and only 1 egg. (I know the recipe didn't give exacts so I thought I would give the amounts that I used). We ate them in pita pockets with tzatziki sauce.
Let me start by saying that DD, her BF and I loved this dish! When I was preparing this dish I wasn't at all sure that it would work out. I thought that a step to cook the chickpeas may have been left out as it was impossible to mash them even after soaking for almost 24 hours. My mixer just threw chickpeas all over the kitchen, lol. I ended up using the food processor to pulse them and that method worked very well. This recipe is a keeper! DD preferred them over the more highly seasoned falafels. They were even good reheated the next day. The only change I made was to use seasoned croutons to make the breadcrumbs. Made for ZWT6 SSaSSy's.