Keftedes are Greek meatballs, and this recipe is our vegetarian interpretation of the chickpea and sardine keftedes from “Smashing Plates” by London chef Maria Elia. Instead of cooking the chickpea mixture as balls, we flatten the portions into patties directly in the skillet. This creates more surface area for browning and speeds the cooking. These chickpea patties are great with a simple salad, or tuck them into pita with veggies such as onions, tomatoes, cucumber and/or radishes.