Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Another favorite cuisine of mine is Greek and Mediterranean but then again I’d probably say that about Japanese, Indian and Mexican foods as well. I just happen to love food. There are three core elements of the Mediterranean cuisine such as the grape, olive, and wheat, which makes wine,  olive oil, bread and pasta. All the basics to a comforting meal and some smooth wine from pure grapes.

Considering the facts, I may be a little biased being I’m half Greek. My fathers side used to always cook Greek dishes when we would visit. I can still remember visiting my YiaYia and Papou – when they were at their summer house vacationing in Florida and she would make Pastitsio and those Greek cookies with the sesame seeds {I would devour them}. This recipe as well could become a childhood favorite it’s just that good! I wish I could have asked my YiaYia while she was still alive more about the culture. I’ll enjoy doing the research because I’ll be able to practice making recipes from the cuisine and taste test each one.

This recipe is one of those that you can make a bigger batch and prep them for lunch or dinner throughout the week. They also freeze well.


To Prepare the Chickpea Patties

First, drain and rinse the Chickpeas from the can. Then, add the Chickpeas and Tomatoes into the bowl of the food processor. Pulse it a few times to just break everything up and incorporate it.

Next, add in the Olive Oil, minced Garlic, Fresh Parsley, Spring Water, Baking Soda, Sea Salt and Black Pepper, then pulse some more to break everything done and combine it.

If needed you can strain the mixture bc you don’t want it wet, it needs to be more damp. Transfer the mixture into a mixing bowl and add in the Chickpea Flour. Food everything together or just mix using your hands.

Add some extra Chickpea flour to a plate and set aside. Start forming your patties. The size doesn’t matter, depends on your preference.  Then roll all edges and sides into the extra flour and form the patties again. It firms them up a little more.

In a hot skillet add in some oil and about half of the patties. Pan fry them on both sides about 3-4 minutes each.

Once they start browning on the bottom and edges flip them. I like to fry the edges too so I stand them on their sides and roll them until all edges are fried and crisp.

Once fully fried, remove the patties from the skillet and lay on a paper towel lined plate to absorb any excess oil.

 

To Prepare the Tomato Sauce 

Then, once your patties are done, prepare the Tomato Sauce {you could use jar sauce here but it’s so simple, try this}. Add in the Spring Water, Tomato Paste, Olive Oil and Herbs listed above. Stir everting together. Bring the sauce to a low boil and let it cook about 6 minutes to thicken.

Finally, add the Fried Chickpea Patties back into the skillet with the Tomato Sauce. Spoon some sauce over the patties. Serve as a main dish alone or you could serve with a Greek Salad on the side. Enjoy!


Print Recipe
Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}q
Chickpea cakes made using fresh tomatoes, garlic with olive oil and soaked in a fresh Tomato Sauce as an appetizer or a main dish. Freeze some for later because you will definitely want more!
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
For the Chickpea Patties
For the Tomato Sauce
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
For the Chickpea Patties
For the Tomato Sauce
Instructions
  1. First, drain and rinse the Chickpeas from the can. Then, add the Chickpeas and Tomatoes into the bowl of the food processor. Pulse it a few times to just break everything up and incorporate it.
  2. Next, add in the Olive Oil, minced Garlic, Fresh Parsley, Spring Water, Baking Soda, Sea Salt and Black Pepper, then pulse some more to break everything done and combine it.
  3. If needed you can strain the mixture bc you don’t want it wet, it needs to be more damp. Transfer the mixture into a mixing bowl and add in the Chickpea Flour. Food everything together or just mix using your hands.
  4. Add some extra Chickpea flour to a plate and set aside. Start forming your patties. The size doesn’t matter, depends on your preference. Then roll all edges and sides into the extra flour and form the patties again. It firms them up a little more.
  5. In a hot skillet add in some oil and about half of the patties. Pan fry them on both sides about 3-4 minutes each. Once they start browning on the bottom and edges flip them. I like to fry the edges too so I stand them on their sides and roll them until all edges are fried and crisp.
  6. Once fully fried, remove the patties from the skillet and lay on a paper towel lined plate to absorb any excess oil.
To Prepare the Tomato Sauce
  1. Then, once your patties are done, prepare the Tomato Sauce {you could use jar sauce here but it’s so simple, try this}. Add in the Spring Water, Tomato Paste, Olive Oil and Herbs listed above. Stir everting together. Bring the sauce to a low boil and let it cook about 6 minutes to thicken.
  2. Finally, add the Fried Chickpea Patties back into the skillet with the Tomato Sauce. Spoon some sauce over the patties.
  3. Serve as a main dish alone or you could serve with a Greek Salad on the side. Enjoy!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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