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Rhodes-Style Chickpea Fritters

Rhodes-Style Chickpea Fritters

By Diane UngerJanuary 12, 2022

  • Makes
    4 servings
  • Cook Time
    55 minutes

These pan-fried chickpea fritters, known as pitaroudia, are from the Greek island of Rhodes. They’re flavored with a blend of herbs and spices, including a generous amount of earthy cumin. Traditional recipes call for adding grated tomatoes to the fritter mixture, but in a twist, we quick-pickle some chopped fresh tomatoes instead to serve alongside. Or, if you prefer, serve them with a cooling cucumber-yogurt sauce. Either or both accompaniments can be made while the shaped fritters chill. To make sandwiches, tuck the fritters into pita bread along with slices of cucumber, tomato and red onion.

Tip

Don’t skip drying the drained chickpeas thoroughly, as too much moisture will make the fritters soft and fragile. Be sure to refrigerate the patties before frying to help them firm up so they hold their shape during cooking.

Ingredients
  • 2

    15½-ounce cans chickpeas, rinsed, drained and patted dry

  • ¼

    cup all-purpose flour

  • 1

    cup lightly packed fresh mint, chopped

  • 1

    tablespoon ground cumin

  • 1

    teaspoon dried oregano

  • 1

    teaspoon baking powder

  • ½

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 4

    scallions, finely chopped

  • 2

    large egg yolks

  • ½

    cup grapeseed or other neutral oil

  • Lemon wedges, to serve

Step 1

Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. Measure 1 cup chickpeas into a large bowl and, using a potato masher, roughly mash them; set aside.

Step 2

In a medium bowl, toss the remaining chickpeas with the flour until evenly coated; let stand for 5 minutes. Transfer to a food processor, including any flour in the bottom of the bowl, and add the mint, cumin, oregano, baking powder, pepper flakes, 1 teaspoon salt and ½ teaspoon black pepper.

Process until smooth, scraping the bowl as needed, about 2 minutes. (The mixture will be dry but do not add any water.) Transfer to the bowl with the mashed chickpeas. Add the scallions and egg yolks. Using a silicone spatula, fold until well combined, then continue to mix for about 30 seconds; this will help the fritters hold together.

Step 3

Divide the mixture into 8 portions. Roll each into a ball and place on the prepared baking sheet. Using your hands, flatten the balls into 3-inch patties. Refrigerate, uncovered, for about 15 minutes.

Step 4

In a 12-inch nonstick skillet, heat the oil over medium-high until barely smoking. Carefully add the fritters and cook until well browned on the bottoms, 3 to 4 minutes. Using a spatula and a fork, flip each fritter and cook until well browned on the second sides, about 3 minutes. Transfer to a wire rack, sprinkle with salt and cool for about 5 minutes. Transfer to a platter and serve with lemon wedges.