Chickpea and Feta Keftedes
- Makes4 servings
- Cook Time45 minutes
- Active time plus cooling30 minutes active
Keftedes are Greek meatballs, and this recipe is our vegetarian interpretation of the chickpea and sardine keftedes from “Smashing Plates” by London chef Maria Elia. Instead of cooking the chickpea mixture as balls, we flatten the portions into patties directly in the skillet. This creates more surface area for browning and speeds the cooking. These chickpea patties are great with a simple salad, or tuck them into pita with veggies such as onions, tomatoes, cucumber and/or radishes.
Don’t skip the 15-minute refrigeration after shaping the chickpea mixture into balls. This brief chilling helps ensure the patties hold together in the skillet. Still, they’re somewhat delicate, so let them cook undisturbed until the bottoms form a golden brown crust and flip them only once.
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