Revithokeftedes with skordalia

We made this Greek-style falafel accompanied with garlic dip on the island of Nisyros, featured in Series 4 Episode 2. Often served as a side or entree, it’s relatively healthy and full of flavour, particularly the dip. If garlic isn’t to your liking, you can also have it with hummus.


For the mix

·       500g chickpeas (peeled_

·       4 medium onions

·       3 cloves of garlic

·       4-6 mint sprigs

·       3 tablespoons flour

·       80ml olive oil 

·       1 bunch spring onions 

·       2 eggs

·       salt, pepper

For skordalia (garlic dip)

·       3 potatoes

·       1kg bread without the crust (toast bread), soaked

·       150ml olive oil 

·       50ml vinegar

·       100gr almond purée

·       4 cloves of garlic, crushed

·       salt, pepper


For the mix

·       Soak the chickpeas in a bowl with water and leave overnight. Drain them and dry them out.

·       Coarsely chop the chickpeas in a food processor.

·       Finely chopp the onions, the mint, the garlic.

·       Mix all the ingredients.

·       Leave the mix in the fridge for a while and then mix again.

·       Shape the chickpeas paste into round balls the size of a spoon and fry them until they get a nice gold colour.

For skordalia (garlic dip)

·       Boil the potatoes until they soften.

·       Soak the bread for a few minutes until soften.

·       In a food processor, add all the ingredients and pour the olive oil slowly into the mix until it all blends.