Savor the Savvy Twist: Chickpea and Feta Keftedes Recipe
By CHRISTOPHER KIMBALL (Christopher Kimball’s Milk Street)
Dive into the vibrant world of Greek cuisine with a vegetarian twist on the classic keftedes. Inspired by the ingenious concoction of chickpeas and sardines from London chef Maria Elia's "Smashing Plates," our rendition swaps out the sardines for creamy feta, infusing each bite with a rich, savory depth.
In this adaptation featured in "Tuesday Nights Mediterranean," we embrace efficiency without compromising flavor. Instead of traditional ball shapes, we opt for flattened patties directly in the skillet, maximizing surface area for a delightful golden crust and expediting the cooking process.
To craft these delectable keftedes, start by whisking together an egg with a medley of spices—paprika, cinnamon, cumin, salt, and pepper. Mash chickpeas to a coarse consistency, preserving some texture, then fold in the tangy feta and fragrant herbs. After a brief chill in the refrigerator, gently smash portions of the mixture onto a sizzling skillet, allowing them to develop a caramelized exterior before flipping.
These chickpea and feta patties are a culinary delight on their own or nestled into warm pita pockets alongside crisp vegetables like onions, tomatoes, cucumber, and radishes. Elevate your experience with a dollop of yogurt-tahini sauce and a squeeze of fresh lemon juice.
Start to Finish: 45 minutesServings: 4
½ cup whole-milk plain yogurt¼ cup tahini6 teaspoons lemon juice, divided, plus lemon wedges to serve1½ teaspoons ground cumin, dividedKosher salt and ground black pepper1 large egg1½ teaspoons sweet paprika½ teaspoon ground cinnamonTwo 15½-ounce cans chickpeas, rinsed and drained2 ounces feta cheese, crumbled (½ cup)½ cup finely chopped fresh mint, flat-leaf parsley, or a combination, plus whole or torn leaves to serve
Savor the Crispy Perfection: Chickpea and Feta Keftedes Recipe
Embark on a culinary adventure with our delectable Chickpea and Feta Keftedes, a fusion of Mediterranean flavors bound to tantalize your taste buds. Crafted with care and precision, these savory patties redefine vegetarian cuisine.
2 tablespoons grapeseed or other neutral oil, divided½ cup whole-milk plain yogurt¼ cup tahini6 teaspoons lemon juice, divided1½ teaspoons ground cumin, dividedKosher salt and ground black pepper1 large egg1½ teaspoons sweet paprika½ teaspoon ground cinnamonTwo 15½-ounce cans chickpeas, rinsed and drained2 ounces feta cheese, crumbled (½ cup)½ cup finely chopped fresh mint, flat-leaf parsley, or a combination, plus whole or torn leaves to serve
In a small bowl, combine yogurt, tahini, 4 teaspoons lemon juice, and 1 teaspoon cumin. Set aside ⅓ cup of the mixture in a large bowl.To the remaining yogurt mixture, add 2 teaspoons lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Set aside for serving.In the large bowl, whisk in the egg, paprika, cinnamon, remaining ½ teaspoon cumin, ¾ teaspoon salt, and 1 teaspoon pepper.Mash chickpeas in the mixture until coarse but not completely smooth. Stir in feta and chopped herbs until well combined.Form the mixture into 12 balls (about a scant ¼ cup each) and refrigerate on a plate for 15 minutes.Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat. Cook 6 patties, flattening each into a 2- to 2½-inch patty, until golden brown on both sides (3 to 4 minutes per side).Transfer cooked patties to a platter and cover with foil. Repeat with remaining oil and patties.Garnish keftedes with whole or torn herbs and serve with yogurt-tahini sauce and lemon wedges.Delight your senses with each bite of these crispy-on-the-outside, tender-on-the-inside keftedes, accompanied by the creamy yogurt-tahini sauce and a burst of citrus from the lemon wedges. Enjoy a taste of the Mediterranean in the comfort of your own home.
Savor the culmination of Mediterranean-inspired delight with our Chickpea and Feta Keftedes recipe. From the aromatic blend of spices to the creamy richness of feta, each element harmonizes to create a symphony of flavors. With a crispy exterior and a tender interior, these patties redefine vegetarian cuisine with their irresistible allure. Whether enjoyed as a standalone dish or nestled in warm pita bread, accompanied by a refreshing yogurt-tahini sauce and a squeeze of lemon, these keftedes promise to elevate your dining experience to new heights. Embrace the spirit of culinary exploration and indulge in the savory pleasures of this delightful recipe.
