Revithokeftedes (chickpea balls), by Argyro

Ingredients: 3 cups cooked chickpeas 2 cups bread 2 onions 1/2 cup dill a little spearmint a little wine salt and pepper vegetable oil for frying Method: Peel the onions and pass the through the cheese grater. Squeeze them in your hands to remove excessive liquids. Pass the chickpeas through the mini chopper. Soak them […]