top of page

A great recipe from the Greek islands


  1. Soak the chickpeas overnight

  2. Boil them and rub them in a clean towel to peel them

  3. Finely chop the onions and all the herbs

  4. Blend well the chickpeas in the blender

  5. Press the boiled potatoes into a thick puree

  6. Mix all the ingredients together, knead well and shape them into balls

  7. In a bowl, mix plain and corn flour and flour the meatballs

  8. Fry them in seed oil and when they come out place them on the griddle


500 g chickpeas soaked (approx. 250 g dry)

2 medium-sized potatoes, cooked

1 onion finely chopped

2 spring onions, finely chopped

2 tbsp fresh mint finely chopped

2 tbsp fresh coriander finely chopped

1 tbsp fresh sage finely chopped

½ teaspoon ground cumin

Salt + pepper

Wheat flour + corn flour for breading

Sunflower oil for frying

Heading 3

bottom of page