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Milk Street Recipe

Rhodes-Style Chickpea Fritters

55 minutes

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Rhodes-Style Chickpea Fritters

These pan-fried chickpea fritters, known as pitaroudia, are from the Greek island of Rhodes. They’re flavored with a blend of herbs and spices, including a generous amount of earthy cumin. Traditional recipes call for adding grated tomatoes to the fritter mixture, but in a twist, we quick-pickle some chopped fresh tomatoes instead to serve alongside. Or, if you prefer, serve them with a cooling cucumber-yogurt sauce. Either or both accompaniments can be made while the shaped fritters chill. To make sandwiches, tuck the fritters into pita bread along with slices of cucumber, tomato and red onion.




Don’t skip drying the drained chickpeas thoroughly, as too much moisture will make the fritters soft and fragile. Be sure to refrigerate the patties before frying to help them firm up so they hold their shape during cooking.

55 minutes


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