Autumn calls for foods that warm you, smell of herbs and can satisfy you without regrets. And that’s exactly what Greek chickpea meatballs are – light, fragrant and at the same time honest.
In autumn, food that smells good, fills you up and is not heavy is the most pleasing. Greek chickpea meatballs are exactly like that. When to them and a pinch of lemon, the combination is reminiscent of sun-drenched Greece even in the middle of Czech November. This lighter version of classic meatballs proves that even without meat, the food can be full of flavor and filling like after Sunday lunch.
Light food with a seaside atmosphere
The recipe for these fragrant meatballs is based on the traditional “revithokeftedes”, which are served in Greece as a light meal or as part of small dishes. They are tender, crispy on the outside and soft on the inside. Chickpeas will provide them with protein and fiber, and oregano and lemon will give them freshness. They taste great with yogurt dip, but also with roasted vegetables or in pita bread.
“Chickpeas in a meatball keep their shape, even if there is no meat in it. All you need are herbs, lemon, good seasoning and no one will know that it is a vegetarian recipe,” advises chef David Šlapák.
Recipe for Greek chickpea meatballs
Raw materials:
- 250 g of boiled chickpeas
- 1 small onion
- 2 cloves of garlic
- 1 egg
- 2 tablespoons plain flour or breadcrumbs
- 2 tablespoons of chopped parsley
- 1 teaspoon of dried oregano
- juice of half a lemon
- salt, pepper
- olive oil for frying
Procedure:
Mash the chickpeas with a fork or blend coarsely. The mass should remain slightly rough, not completely smooth. Add finely chopped onion, pressed garlic, egg, flour, herbs, lemon juice and season with salt and pepper. Mix everything to form a cohesive mixture. If it is too thin, add a little more flour or breadcrumbs.
Form small patties from the mixture, coat in flour and fry on both sides in olive oil until golden. Place the finished meatballs on a paper towel to absorb excess fat.
Serve with Greek yogurt flavored with a drop of lemon and a pinch of oregano, or with roasted pumpkin or a vegetable salad. These chickpea meatballs taste great cold, for example as a snack on the go or at work.
