Author Notes
This is based on a recipe from the Greek Island of Samos that matches up great with Yogurt & Tahini Sauce! Try them as appetizers or snacks with beer or white wine! You can soak and boil the chick peas or used canned ones. I like Organic canned ones that are preserved in soy water. —Julie Yefsi
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Ingredients
- Patties
-
1
can or 300 grams (soaked & boiled) chick peas
-
3
medium onions
-
2
cloves of garlic
-
1 tablespoon
sea salt
-
1 teaspoon
pepper
-
1 tablespoon
estragon
-
1 cup
water
-
3 cups
self rising flour (add more if needed)
-
1 cup
chopped parsley
-
1 cup
ouzo or mastic liqueur
-
12 pieces
medium shrimp boiled and peeled
-
1 tablespoon
Olive Oil for the mix and extra Oil for frying
- Dipping Sauce
-
2 cups
greek yogurt
-
2 tablespoons
tahini
-
1/2 teaspoon
honey
-
4-5 drops
of lemon
-
1/2 teaspoon
saffron
Directions
- Patties
-
Chop the onions, the garlic and the parsley
-
Boil, peel and clean the shrimp. Chop them in small byte size pieces
-
In a blender mix the chopped onions and garlic add the chick peas and blend together.
-
Transfer to a bowl. Add the seasoning, the estragon, the water and mix.
Add the flour a spoon at a time and continue to mix. Add the ouzo or liquer, the shrimp and finally the parsley and one tablespoon of olive oil. Your mix should be a thick batter.
-
Shape into patties and fry them in very hot oil.
- Dipping Sauce
-
In a bowl mix all ingredients very well.
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