Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wok eggs, fried rice and hot Dry Noodles.
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.
15½-ounce cans chickpeas, rinsed, drained and patted dry
cup all-purpose flour
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT