Revithokeftedes are traditional Greek chickpea fritters, commonly served as a meze or light meal. The name derives from the Greek words revithia (chickpeas) and keftedes (meatballs), although the dish is entirely plant-based.
On some islands, particularly Sifnos, the fritters are also colloquially known as pythia, a local term for this preparation.
Typically, dried chickpeas are soaked, cooked, and blended with onions, garlic, fresh herbs such as mint, parsley, or oregano, and seasonings. The mixture is shaped into small patties, dredged in flour, and pan-fried in olive oil until golden.
Regional variations exist, with differences in herb selection, the inclusion of scallions, or the use of cornstarch as a binder. Revithokeftedes are often served with accompaniments such as tzatziki, lemon wedges, or fresh salads.
Compare falafel, which are very similar.