104Chickpea fritters

Method

Rhodian home-style chickpea fritters. Serve hot or warm with lemon wedges and a cold glass of ouzo or tsipouro.

You will need

• Potato masher or fork
• Wide frying pan
• Slotted spoon
• Kitchen paper

1. Place the cooked chickpeas into a large mixing bowl and crush thoroughly with a potato masher or fork, leaving some coarse textured fragments. 5 min Ready when: chickpeas are mostly mashed but not completely pureed
2. Add the grated onion, diced tomato, chopped mint, parsley, ground cumin, salt, black pepper, and baking powder, mixing thoroughly. 3 min Ready when: herbs and seasonings are evenly dispersed
3. Stir in the plain flour spoon by spoon until a soft, slightly sticky mixture forms that can hold its shape on a spoon. 2 min Ready when: mixture holds together without being loose or wet
4. Pour the olive oil into a wide, deep frying pan over medium-high heat until it reaches approximately 175°C (350°F). 4 min · 175°C / 350°F Ready when: a pinch of flour dropped into the oil sizzles vigorously immediately
5. Drop heaped tablespoons of the mixture into the hot oil, flattening slightly with the back of the spoon into 1.5 cm thick patties. 2 min · 175°C / 350°F Ready when: fritters begin to sizzle and bubble steadily
6. Fry in batches for 3 minutes per side, turning carefully once, until deep golden brown and crunchy on the exterior. 6 min · 175°C / 350°F Ready when: both sides are deep golden and crusty
7. Transfer with a slotted spoon to a paper-towel-lined plate to drain and serve warm. 1 min Ready when: excess surface oil is drained

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Make ahead and storing

The chickpea mixture can be made and chilled up to 12 hours ahead; fry just before serving.

Fridge 2 days; reheat in a hot dry skillet or oven to restore crispness.

Substitutions

• tinned chickpeas, drained thoroughly for Dried chickpeas (or 400g cooked). Convenient alternative; pat dry on tea towels to prevent excess moisture.
• chickpea flour (gram flour) for Plain flour. Yields an equally crisp, gluten-free fritter with enhanced nutty aroma.

Common mistakes

• Adding wet, watery diced tomatoes straight into the mix. Excess juice turns the batter sloppy, requiring too much flour which makes the fritters dense and leaden.
• Frying at too low a temperature. Lukewarm oil causes the fritters to absorb fat and crumble apart instead of forming an instant protective crust.

Regional variants

• Symi style: made with the addition of wild marjoram instead of spearmint.
• Kalythies (Rhodes) style: made with pumpkin or courgette grated into the chickpea mash.

About the dish

Pitaroudia are the signature pulse fritters of Rhodes and nearby Dodecanese islands like Symi and Kos. Chickpeas have been an island staple for centuries, famously baked in earthenware revithades overnight. Cooked leftover chickpeas were traditionally mashed and bulked out with sweet summer tomatoes, fresh spearmint, onion, and flour to produce these crisp, shallow-fried patties. The name is derived from 'pita' (flat bread/cake), denoting small flat discs. They are served widely in seaside ouzeries and during fasting seasons.

Found in Dodecanese. Cooked for everyday, summer, lent.

Cousins elsewhere

• Falafel (Levantine). Both are spiced, herb-laden chickpea patties, though pitaroudia usually use boiled chickpeas and fresh tomato.
• Koupes (Cypriot). Eastern Mediterranean island finger foods based on grain or pulse batters fried until crisp.

Nutrition per serving (estimate)

523 kcal · protein 12.9 g · fat 31 g (saturated 4.2 g) · carbohydrate 50.9 g (sugars 7.8 g) · fibre 7.7 g · sodium 657 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Rhodian village meze craft, utilising boiled chickpeas crushed with fresh garden herbs and griddled or fried in local olive oil..