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Chickpea and Feta Keftedes

Chickpea and Feta Keftedes

By Courtney HillApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    30 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.

Tip

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.

Ingredients
  • ½

    cup whole-milk plain yogurt

  • ¼

    cup tahini

  • 6

    teaspoons lemon juice, divided, plus lemon wedges to serve

  • 1½

    teaspoons ground cumin, divided

  • Kosher salt and ground black pepper

  • 1

    large egg

  • 1½

    teaspoons sweet paprika

  • ½

    teaspoon ground cinnamon

  • 2

    15½-ounce cans chickpeas, rinsed and drained

  • 2

    ounces feta cheese, crumbled (½ cup)

  • ½

    cup finely chopped fresh mint, flat-leaf parsley or a combination, plus whole or torn leaves to serve

  • 2

    tablespoons grapeseed or other neutral oil, divided

Step 1

In a small bowl, stir together the yogurt, tahini, 4 teaspoons of lemon juice and 1 teaspoon of cumin. Transfer ⅓ cup of the mixture to a large bowl.

Into the remaining yogurt mixture, stir the remaining 2 teaspoons lemon juice and ¼ teaspoon each salt and pepper; set aside for serving.

Step 2

To the large bowl, add the egg, paprika, cinnamon, the remaining ½ teaspoon cumin, ¾ teaspoon salt and 1 teaspoon pepper, then whisk to combine.

Add the chickpeas and mash with a potato masher until broken down but not completely smooth. Add the feta and herb(s), then mix well.

Form into 12 evenly sized balls (each about a scant ¼ cup); place on a plate and refrigerate for about 15 minutes.

Step 3

In a 12-inch nonstick skillet over medium, heat 1 tablespoon of oil until shimmering. Add 6 of the balls, spacing them evenly apart (return the remainder to the refrigerator), then flatten each with a metal spatula into a 2- to 2½-inch patty.

Cook until golden brown on both sides, 3 to 4 minutes per side, gently flipping them once. Transfer to a platter and tent with foil.

Wipe out the skillet and repeat with the remaining oil and patties. Top the keftedes with whole or torn herb(s) and serve with the yogurt-tahini sauce and lemon wedges.