Greek Chickpea Balls (Revithokeftedes) with Bulgur (Pligouri)

This is a truly delicious and filling dish that you don’t have to be a vegetarian to enjoy! The chickpea and bulgur balls are ideally served with pilaf rice and a sauce. Below, you’ll find the recipe for the balls and for a simple sauce – you don’t want a sauce that’s going to clash with the wonderful taste of the chickpea balls.
This is easy to make, but it isn’t a last-minute dish. The chickpeas need to be soaked for 2 days beforehand in order that they are tender enough to be prepared. But the end result is definitely worth it!
Ingredients
Balls
250g chickpeas
250g bulgur
1 large onion grated
2 cloves garlic crushed
2 tbsp all purpose flour for the mixture
5 tbsp all purpose flour to cover the balls before frying
1 tbsp fresh rosemary finely chopped
½ tsp cumin powder
2 tbsp parsley finely chopped
2 tbsp olive oil
400ml sunflower oil for deep frying
Salt and pepper to taste
Sauce
500g chopped tomatoes
2 cloves garlic crushed
1 tbsp butter
1 tbsp olive oil
Salt and pepper to taste
Preparation
Balls
Soak the chickpeas for 2 days, changing the water each day.
Soak the bulgur in a covered bowl overnight.
Crush the chickpeas in a food processor.
Drain the bulgur and put in a large mixing bowl and add the chickpeas.
Sauté the onion in a frying pan and add to the mixture.
Add the garlic, parsley, cumin, rosemary, 2 tbsp flour and olive oil, along with salt and pepper and mix into a thick paste.
Put the other 5 tbsp flour on a large platter.
Form the paste into oval-shaped balls (see photo) between your hands, dip them in the flour and then shake them to remove any excess flour.
Leave the balls on the platter while you heat the sunflower oil in a deep pan until it is very hot.
Deep fry the balls until they are golden brown (approx. 5 minutes).
Sauce
Put the oil in a frying pan along with the garlic and fry for approx. 1 minute.
Add the tomatoes, salt and pepper and simmer until it thickens.
Add the butter and remove from the heat.
 Eat and Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s