Baked revithokeftedes with tomato salad and pita

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Spring onions1
• Chickpea flour15 g
• Tomatoes1
• Cucumber0.5
• Pita bread0.5
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Parsleyto taste
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Turn the oven on to 200 °C and line a tray with baking paper. Drain the chickpeas, rinse them and dry them well with kitchen paper: a mixture that is too wet falls apart.
2. Finely chop the spring onions and parsley. Mash the chickpeas with a fork or pulse them briefly in a blender, leaving them a little coarse; add the spring onions, parsley, oregano, chickpea flour and a pinch of salt and work it until the mixture is firm and no longer sticky.
3. With damp hands shape 4 slightly flattened patties, put them on the tray and brush them with half the oil.
4. Bake for 20 minutes, turning halfway, until golden and crisp outside.
5. Meanwhile wash the tomatoes and cucumber, cut them into pieces of about 2 cm and dress them with the remaining oil and a pinch of salt.
6. For the last 2 minutes warm the pitta in the oven, until hot and soft, and serve it with the patties and the salad.