Vegan fritters made of chickpeas and fresh herbs, served with a tangy lemon tahini dipping sauce
Hungry people everywhere seem to be flocking, more than ever, to menu items which feature plant-based goodness and stuff-that-isn’t-meat-but-is-made-to-taste-and-look-like-meat. Because of that, we think that this vegan recipe for chickpea fritters served with a lemon tahini sauce is going to make many of these hungry people, very, very happy. Why? Because these chickpea fritters are naturally beyond delicious.
These chickpea fritters (pronounced revithokeftedes in Greek) are packed with chickpeas (duh!) and chickpea flour, so the protein and fiber punch that they pack is significant. It also means that these little fritters are satisfying and hearty. Flavored with nothing more complicated than some fresh herbs, they are easy to put together and a very economical way to serve a crowd. We love to serve these fritters the way our parents always did, with a vegan lemon tahini sauce. Beyond, beyond delicious!
This recipe makes lots of chickpea fritters, maybe more than you can eat in one sitting. If you have leftovers, they keep very well in the refrigerator for several days. To reheat them, we suggest warming them in a non-stick skillet (no oil required). This will bring back their crispy exterior while heating them through.
There are so many ways to enjoy revithokeftedes; we tend to have them with a side of salad or other vegetable dish, like rapini or briam. Otherwise, you can make a wrap out of them, and use the lemon tahini sauce as a sort of dressing on your wrap.
You will need a food processor or high speed blender for this recipe if you want your chickpea mixture to be completely pureed. If you have neither a food process or a blender, and still want to try this recipe (good for you!), then use a potato masher to mash up your chickpeas and then mix everything with a wooden spoon. Your fritters will be chunkier, but still yummy!
We tend to use dry beans for our recipes as this is what our parents have always done. But, in this case, we find that canned chickpeas are perfect; because they are being mashed up, the texture, which is often not as great as when you cook beans from dry, does not matter. Canned beans for the win!
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Chickpea fritters with a lemon tahini sauce (Ρεβυθοκεφτέδες με σάλτσα ταχίνι)
- Food processor or high speed blender
For the fritters
- 2 cans chickpeas 540 ml each can
- 2/3 cup chickpea flour or all-purpose flour
- 1/2 cup chopped parsley
- 1/4 cup chopped chives
- 1/4 cup olive oil
- 1 lemon juice of
- 1/4 cup water
- 1 tsp dry oregano
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup olive oil for frying
For lemon tahini sauce
- 1/2 tbsp sesame seeds
- 1/3 cup tahini
- 1 and 1/2 lemons juice of
- 1/4 cup chopped fresh parsley
- 1/2 tsp grated lemon zest
- 3 tbsp water
- salt and pepper to taste
For the chickpea fritters
- Place all of the ingredients for the fritters, except for the olive oil which you will use for frying the fritters, into the bowl of a food processor.
- Process all of the ingredients together until you create a smooth mixture.
- Heat approximately 1/2 inch of olive oil in a non-stick pan (you will not use all of the olive oil for frying all at once).
- Scoop 1 tablespoon of the chickpea mixture and use your hands to make a ball which you will then flatten into a disc using the palms of your hands. Note, the dough is quite sticky.
- As you shape each fritter, transfer it carefully into the hot oil, being careful not to overcrowd the pan.
- Cook for approximately 2 - 3 minutes and then carefully flip the chickpea fritters over to cook for another 2 - 3 minutes on the opposite side.
- As your chickpea fritters develop a nice brown colour on both sides, transfer to a paper towel lined plate.
To make the tahini sauce
- Toast the sesame seeds in a non-stick skillet, stirring regularly, until you begin to smell the sesame seeds being toasted.
- Transfer the toasted sesame seeds to a bowl and combine them with the rest of the ingredients for the tahini sauce. Use a whisk to mix everything together and serve with the chickpea fritters.