Revithokeftedes (chickpea balls), by Argyro



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


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 in water, with some old bread and a little wine, and press them in your hands to drain them. Finely chop the dill and the mint. Mix in a bowl all the materials and form chickpea balls. Fry in hot vegetable oil and enjoy them while they are hot! Bon appétit!