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chickpea-and-feta-keftedes copy

Chickpea and Feta Keftedes

By Courtney Hill

4 Servings

45 minutes 30 minutes active

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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.

4

Servings

Tip

Don’t skip the 15-minute refrigeration after shaping the chickpea mixture into balls. This brief chilling helps ensure the patties hold together in the skillet. Still, they’re somewhat delicate, so let them cook undisturbed until the bottoms form a golden brown crust and flip them only once.

45 minutes

30 minutes active

Ingredients

  • ½

    cup whole-milk plain yogurt

  • ¼

    cup tahini

Directions

  1. 01
    In a small bowl, stir together the yogurt, tahini, 4 teaspoons of lemon juice and 1 teaspoon of cumin. Transfer ⅓ cup of the mixture to a large bowl. Into the remaining yogurt mixture, stir the remaining 2 teaspoons lemon juice and ¼ teaspoon each salt and pepper; set aside for serving.
Reviews
Mel S.

These were perfect! Will make again. It's like falafel but better.

Jessica S.

Mine fell apart and I followed the recipe. Did you do anything different?

Lynn C.

Hi Jessica -

These are quite delicate so it's critical to chill them until they are firm. The recipe says 15 minutes, but it may take a little longer than that in your refrigerator. We would also recommend letting them cook undisturbed until the first side is well browned and then gently flipping them with a flexible metal spatula (a fish spatula is great for this).

Best,
The Milk Street Team

Lynn C.

Hi Jessica -

These are quite delicate so it's critical to chill them until they are firm. The recipe says 15 minutes, but it may take a little longer than that in your refrigerator. We would also recommend letting them cook undisturbed until the first side is well browned and then gently flipping them with a flexible metal spatula (a fish spatula is great for this).

Best,
The Milk Street Team