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Pitaroudia from Rhodes


For 12 large patties
1/2 lb. (250 gr.) dry chick peas, picked over and rinsed
1 cup onions, finely chopped
1 medium sized ripe tomato, grated
1/4 cup fresh mint, finely chopped
1 heaping Tbsp. cumin
Salt and freshly ground black pepper
2 - 3 Tbsp. all-purpose flour
3/4 - 1 cup of all-purpose flour (for rolling the patties)
Olive or other vegetable oil for frying


Soak the chick peas for 8 hours or overnight to soften. Drain and boil in a pot with plenty of water. Reduce heat to medium-low and simmer until tender, about 1 ½ hour. Remove from heat, drain and rinse.
Place the chick peas in a blender and process on slow speed to form a rough mixture.
Mix the chick pea mixture with the onions, tomato, mint, cumin and season with salt and pepper.
Add enough flour to form a thick dough that can be kneaded into small balls.
Spread the rest of the flour onto a large plate. Take about 2 tablespoons of the mixture and form it into a large flattened ball. Repeat with the rest of the mixture. Heat enough oil, about 6 cm depth, in a large heavy skillet, over medium-high heat. When the oil is hot, roll the patties in flour, shaking each lightly to remove excess flour. Fry them until golden, turning once to cook the other side as well, 2-4 minutes. Remove with a slotted spoon onto a plate lined with paper towel. Continue until all the patties are fried, replacing the oil when needed. They can be served, hot, warm, or at room temperature.


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