Name: Revithokeftedes (chickpea fritters with herb and garlic yoghurt)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 400 gm can chickpeas, drained, rinsed; ¼ cup (loosely packed) flat-leaf parsley leaves, coarsely chopped; ¼ tsp each sweet paprika and ground cumin; 1 red onion, coarsely chopped; 2 tbsp plain flour, plus extra for dusting; 1 egg, lightly beaten; 80 ml (⅓ cup) light olive oil, plus extra for drizzling; Herb and garlic yoghurt; 140 gm (½ cup) Greek-style yoghurt; ½ cup (loosely packed) mixed soft herbs (we used mint, oregano and dill), plus extra to serve; 1 garlic clove, crushed; Zest of 1 lemon, plus extra wedges to serve

The Greeks love mezedes — meaning small dishes served either hot or cold. These revithokeftedes are best shared with a glass of ouzo.

Ingredients

400 gm can chickpeas, drained, rinsed

¼ cup (loosely packed) flat-leaf parsley leaves, coarsely chopped

¼ tsp each sweet paprika and ground cumin

1 red onion, coarsely chopped

2 tbsp plain flour, plus extra for dusting

1 egg, lightly beaten

80 ml (⅓ cup) light olive oil, plus extra for drizzling

Herb and garlic yoghurt

140 gm (½ cup) Greek-style yoghurt

½ cup (loosely packed) mixed soft herbs (we used mint, oregano and dill), plus extra to serve

1 garlic clove, crushed

Zest of 1 lemon, plus extra wedges to serve

Method

For herb and garlic yoghurt, place ingredients in a small bowl, season to taste and stir to combine. Refrigerate until ready to serve.

Place half chickpeas, parsley, spices and onion in a food processor and process until chopped. Place mixture into a bowl with remaining chickpeas, season to taste and stir through flour and egg until well combined.

Working with 1 tbsp of mixture at a time, shape into a ball then dust in flour, shaking off excess; place on a lined tray with baking paper. Repeat until mixture is finished.

Heat oil in a large frying pan over medium heat. In batches, cook fritters, gently pressing flat, turning occasionally, until golden and crisp on each side (4-5 minutes). Drain on paper towel and season to taste.

Arrange on a large platter and serve with herby garlic yoghurt, drizzled with oil and scattered with dill, with lemon wedges on the side.

Recipe by Helena Moursellas Recipe writer and developer

Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Styling by Olivia Blackmore

Ingredients

Method

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