Revithokeftedes (greek-style falafel) with yogurt dip

Revithokeftedes (greek-style falafel) with yogurt dip
3.0/5 rating (28 votes)


  • 250g chickpeas, boiled and blended
  • 1 onion finely choped
  • 2 cloves of garlic crushed
  • 3-4 ts chopped parsley
  • 1 ts cumin grated
  • 1 ts baking powder
  • oil for frying
  • For the yogurt dip

  • 100g greek yogurt
  • 2 tbs tahini (sesame paste)
  • 1 clove of garlic crushed
  • 3 tbs olive oil
  • juice of 1/2 lemon
  • salt, pepper


  1. Add all the ingredients except the oil in a blender and work the mixture until you get a smooth and very thick paste. Let it stay in the fridge for 30'.

  2. Wet your hands and shape the chickpeas paste into 24 round balls. Heat in a deep pan enough oil and fry the chickpea-balls for 2'-3'  or until they get a nice color. Transfer the "revithokeftedes" to a platter lined with paper towels to absorb any excess oil. Serve them accompanied by the sauce.

  3. For the yogurt sauce, put all the ingredients in a bowl and mix well. Leave it in the refrigerator until the moment of serving.


A very common appetizer from the islands and the Aegean kitchen.