Keftedes are Greek meatballs, sometimes made with chickpeas and sardines. Our vegetarian version uses feta cheese instead of sardines. This gives the keftedes a deep flavor without the use of meat.
Based on London chef Maria Elia’s Smashing Plate of chickpea and sardine keftedes, this version is just as flavorful.
In this recipe for “Tuesday Night Mediterranean,” which showcases the region’s perfect weeknight meal, rather than forming some of the chickpea mixture into balls, flatten it directly into patties in the skillet. Masu.
This provides more surface area for browning and speeds up cooking. First, whisk the eggs with paprika, cinnamon, cumin, salt and pepper, then add the chickpeas and mash them with a potato masher until completely smooth.
Mix together the feta cheese and herbs, form into a ball, and transfer to the refrigerator to chill for 15 minutes. This will help it harden in the frying pan.
Crumble into a nonstick frying pan and gently cook the delicate keftedes until a golden brown crust forms, turning only once.
These chickpea patties are perfect as a side to a simple salad or sandwiched in pita bread with vegetables like onions, tomatoes, cucumbers, and radishes. Serve with yogurt tahini sauce and lemon wedges.
Keftedes with chickpeas and feta cheese
From start to finish: 45 minutes Number of people: 4
1/2 cup whole milk plain yogurt
Separate 6 teaspoons of lemon juice, add lemon wedges and enjoy.
1 and 1/2 teaspoons powdered cumin (separated)
kosher salt and ground black pepper
1 and 1/2 teaspoons sweet paprika
1/2 teaspoon ground cinnamon
Chickpeas 15 2 15 oz cans (washed and drained)
2 ounces feta cheese, crumbled (1/2 cup)
Serve with 1/2 cup chopped fresh mint, flat leaf parsley, or a combination, and whole or torn leaves.
2 tablespoons grapeseed or other neutral oil, divided
In a small bowl, combine yogurt, tahini, 4 teaspoons lemon juice, and 1 teaspoon cumin. Transfer 1/3 cup of the mixture to a large bowl. Mix remaining yogurt mixture with remaining 2 teaspoons lemon juice and 1/4 teaspoon each salt and pepper. Set aside to serve.
In a large bowl, whisk together the eggs, paprika, cinnamon, remaining 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1 teaspoon pepper.
Add the chickpeas and mash with a potato masher until completely smooth.
Add feta cheese and herbs and mix well.
Form into 12 evenly sized balls (about 1/4 cup each). Place on a plate and refrigerate for about 15 minutes.
Heat 1 tablespoon oil in a 12-inch nonstick skillet until shimmering.
Add 6 balls evenly spaced (return the rest to the refrigerator) and use a metal spatula to flatten each into 2- to 2.5-inch patties.
Cook for 3 to 4 minutes per side, turning gently once, until both sides are golden brown. Transfer to a foil-lined platter and tent.
Wipe out skillet and repeat with remaining oil and patty.
Top the keftedes with whole or chopped herbs and serve with yogurt-tahini sauce and lemon wedges.
Editor’s note: This article was distributed by The Associated Press.
