1 lb dried chickpeas, soaked in clean water for 12 hours
1 large boiled potato, mashed
2 free range eggs
2 medium-sized red onions, chopped
½ cup evoo
1/4 cup fresh mint leaves, finely chopped
1/4 cup parsley, finely chopped
1/4 cup fresh marjoram leaves, chopped
1 teaspoon garam masala
freshly ground black pepper
Mesolonghi fleur de sel
Method
Drain the chickpeas and pour them in a food processor. Pulse until a rough, coarse meal forms and transfer them to a bowl.
Add the boiled potato, eggs, onions, olive oil, and herbs. Season with salt and pepper and knead until the ingredients are well combined, and the mixture holds together.
Form the mixture into small round balls or patties and fry the revithokeftedes over medium heat for 2-3 minutes per side, until golden brown. Let them drain on a paper towel and serve while fresh and hot.
23 Sep 2019, by Politismos Museum of Greek History in Gastronomyx
