This Feeds Me Hungry Musings of a Gastronomic Gypsy – NC-based freelance writer Victoria Bouloubasis

Revithokeftedes by Georgette Irene Mandarakas. Photo by Victoria Bouloubasis.

While staying in Andros, my Theia Georgia (aka Georgette Irene Mandarakas) spoiled us by whipping up tasty traditional Greek meals and side dishes nearly every day. She keeps many of her recipes secret; the rest you can find in her three-part Greek cookbook series: Golden Cooking. Currently only in Greek, this is her first published English recipe (thanks Theia!). You can email her at georgetteirene@msn.com and she’ll gladly send you some more. I’ve dubbed these revithokeftedes (chickpea fritters) the Greek falafel. The small, two-bite size pieces have a crisp bite and a soft center full of homey Greek tradition: fresh dill and mint, a subtle bite of cheese and the filling flavor of garbanzo beans. For the recipe, click below.

Revithokeftedes (Chickpea fritters)

Recipe by Georgette Irene Mandarakas

1 lb. dried garbanzo beans (Theia recommends Goya brand)

3 cups grated white or yellow onion (not sweet)

Up to one cup of self-rising flour.

3 eggs

3 tbs. grated cheese – pecorino romano

2 ½ – 3 tbs. fresh mint

2 tsp. salt

1/8 tsp. black pepper

1 tb. Dill (optional)

Directions:

Place chickpeas in a pot and cover with water. Bring to boil, cover, take off flame and let sit for 3 hrs. Worst-case scenario, soak them overnight, boil, let sit. Chickpea has to be a chewing consistency.

Drain water, put through food processor, working in batches. Ground to a fine consistency, almost to a flour.

Put chickpeas in bowl. Process onions and add them to bowl.

Add eggs, cheese, mint, salt and pepper. As you’re mixing, add just enough flour to bind it all together to form a thick batter. You don’t want to make a watery batter.

Fry in corn oil. Drop in heaping tablespoon sizes. Medium to high flame. Flip like pancakes. Drain on paper  towels and serve as a side or as a main course along with a big Greek salad and some homemade tzatztiki sauce.