To begin, if using dried chickpeas, drain and rinse them after soaking overnight. In a food processor, combine the chickpeas, chopped onion, garlic, parsley, mint, cumin, and coriander. Pulse until you have a coarse, textured mixture, stopping before it becomes a paste.

Transfer the chickpea mixture to a large bowl. Season with salt and black pepper, adjusting according to taste. Add a little flour, if needed, to help the mixture hold together without crumbling. Stir well to ensure even seasoning.

To shape the fritters, take a small portion of the mixture (about 1-2 tablespoons) and roll it into a ball or patty shape. Place the formed fritters on a plate, and repeat with the remaining mixture. This step helps you to check if the mixture binds properly or needs more flour.

In a large skillet, heat about 1/4 inch of olive oil over medium heat. To test if the oil is ready, add a small piece of the mixture; it should sizzle and start to brown gently within seconds.

Carefully place the fritters into the hot oil, ensuring they’re not overcrowded. Fry in batches if necessary. Cook each side for 3-4 minutes, or until golden brown and crispy. Handle gently when flipping to prevent breaking.

Once cooked, transfer the fritters to a paper towel lined plate to drain any excess oil. Repeat with the remaining fritters, adding more oil to the pan as needed between batches.

For extra flavour, sprinkle the cooked fritters with a bit of salt while they’re still warm. The fritters should be crispy on the outside and tender on the inside, with a fragrant blend of herbs and spices.

Serve the Revithokeftedes warm with a side of lemon wedges for a bright, tangy finish. Pair with a creamy tzatziki sauce or Greek yogurt as a dip for added richness. Garnish with fresh herbs for a burst of colour and flavour.