Chickpea Meatballs

Chickpea Meatballs


Put the revithada in the mixer and mash them. Take care not to make ointment and transfer the revithada to a bowl together with the rest of the ingredients and knead gently until you achieve a uniform mixture that can be molded.

Shape meatballs in the size of a large walnut and fry them over medium-high heat with oil for four minutes on each side.

Prepare the cold sauce by mixing all the ingredients together. Serve the meatballs, pouring over the sauce.

Tip: You can flour the meatballs before frying if the mixture is not too tight.
  • Time 30'
  • Ingredients 12
  • Portions 2


1 package Greek Island Chickpeas 280g Palirria
2 tbsp. grated nut
1 tbsp. olive oil
1 tbsp. grated marjoram
1 tbsp. chopped parsley
Juice of half a lemon
Seed oil for frying

For serving:
10 cherry tomatoes cut in half
1 chopped cucumber
1 chopped green onion
2 tbsp. olive oil
Juice from a lemon
Salt Pepper