Keftedes is the Greek name for meatballs, traditionally made with minced lamb, beef and sometimes pork, but you can make keftedes with whatever you like.
|400 g||Chickpeas, drained|
|10 g||Mint, finely chopped|
|15 g||Flat leaf (Italian) parsley, chopped|
|2 cans||Sardines, 100g each, drained, backbones removed|
|1 pinch||Ground cinnamon|
|1 tsp||Ground cumin|
|5 tsp||Ground paprika|
|35 g||Parmesan cheese, or kefalotyri, or pecorino cheese|
|80 g||Breadcrumbs, fresh|
|1 to dust||Plain flour|
|1 to fry||Olive oil|
|1 to dust||Sumac powder|
|1 to serve||Lemon, wedges (optional)|
- Put the chickpeas, herbs and tahini in a food processor and pulse until the chickpeas have broken up a little.
- Transfer to a bowl. Add the sardines, flaking them into pieces by hand, then the spices, cheese, egg and some sea salt and black pepper.
- Mix well, adding the breadcrumbs to combine.
- Divide the mixture into 12 and roll into balls, dusting in the flour.
- Place on a tray lined with baking paper and refrigerate, uncovered, for a couple of hours to firm up.
- Heat a little olive oil in a frying pan over medium heat, slightly flatten the keftedes so they’ll cook more evenly and fry until golden on each side (about3minutes per side).
- You could deep fry if you prefer, at 175 degC for 2–3 minutes, turning once.
- Drain on kitchen paper, sprinkle with salt and sumac and serve immediately or at room temperature.