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(Chickpea Fritters)

These chickpea fritters from Rhodes, Greece are a cousin to the falafel, but, I think, even more delicious. They are perfect for a light lunch, an appetizer or even a vegetarian evening meal when served with a salad and a fresh tzatziki.

Pitaroudia (Chickpea Fritters) by Simon Majumdar

Pitaroudia (Chickpea Fritters) Recipe

(Makes About 8-10 Fritters and 2 Cups of Tzatziki)



For the Pitaroudia 

  • 24 Oz Canned Chickpeas (Drained and Rinsed)

  • ½ Large White Onion (Finely Minced)

  • 2 Plum Tomatoes (Grated and Strained of Excess Juice)

  • 2 Cloves Garlic (Grated)

  • 1 Bunch Mint (Finely Chopped)

  • ¼ Cup Italian Parsley (Finely Chopped)

  • 1 Teaspoon Cumin

  • ½ Teaspoon Salt

  • ½ Teaspoon Ground Black Pepper

  • 2 Tablespoons Extra Virgin Olive Oil

  • 4 Tablespoons All-Purpose Flour (For the Batter)

  • 1 Cup All-Purpose Flour (For Dredging)

  • Vegetable Oil (For Frying)


For the Tzatziki 

  • 2 Cups Whole Milk Yogurt

  • 1 Lemon (Zest Only)

  • 1 Bunch Mint (Finely Chopped)

  • 1 English Cucumber (Peeled, De-seeded and Diced)

  • 1 Pinch Salt

  • 1 Pinch Ground Black Pepper


For the Pitaroudia

  1. Place the chickpeas and onions into a food processor. Pulse to a make a lumpy paste. You do not want this to be too smooth as you want some texture to the fritters. You can also do this with a potato masher.

  2. Transfer chickpea and onion paste to a bowl and fold in the tomatoes, garlic, mint, parsley, olive oil and cumin.

  3. Season with salt and pepper.

  4. Fold in the 4 tablespoons of All-Purpose flour and combine well.

  5. Cover and refrigerate for 10-15 minutes. This will help keep the fritters in shape.

  6. When ready to cook, take about a golf ball size of the mixture and form into a small patty.

  7. Lay the patties on parchment paper as you form them.

  8. When ready to cook, heat 2 cups of vegetable oil to 325 degrees Fahrenheit in a deep sided frying pan.

  9. Season the dredging flour with salt and pepper.

  10. Dredge the patties lightly so all surfaces have a coating of flour.

  11. Lay in the oil and cook for 3 minutes per side.

  12. Drain on paper towel and season with salt.


For the Tzatziki

  1. Whip the yogurt with a fork. 

  2. Fold in the other ingredients making sure they are well combined.

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