This is one of our favorite recipes, made throughout late summer and early autumn. With the beautiful Indian summer we’ve been having this October, I was happy to make it with the last fresh corn from the Farmer’s market. Like a farewell to the bright…
The island of Sifnos is known for it’s “revithada” a chickpea stew slowly baked in a clay pot overnight with just the pulses, onions and a little olive oil. The resulting dish is so good, it has earned a permanent place on Sunday’s family table throughout the island. The next couple of days see the leftovers reinvented in starters or sides such as “revithorizo” chickpea rice or “refithokeftedes” chickpea patties, the Greek equivalent of the well known falafel.
If you don’t happen to have some leftover revithada around, you can easily recreate the effect by gently simmering a grated onion and 2 drained cans of chickpeas in some seasoned water for about 20 minutes.
- 3 cups of stewed chickpeas, well drained
- 2-3 spring onions, finely chopped
- 1 cup of mint or dill, finely chopped
- 1 tbsp of oregano
- generous salt and pepper
- 0.5 cup rice flour plus extra for dredging
- olive oil for frying
Grind the cooked chickpeas in the food processor until you have a paste. If the paste is not forming you may need to add 2-3 tbsps of water to help the processor along. Mix in the spring onions, herbs, rice flour and season well. Form small round and flat patties, pass through the rice flour and shake off the excess. Meanwhile, heat the oil well in a deep frying pan and fry the patties for 2-3 minutes per side.
Serve with yogurt or tzatziki or taramosalata.