Vegan Cyprus Keftedes with black eyed peas (louvi)
Prep time
Cook time
Total time
  • 6 (665g) medium potatoes
  • 4 (300 g) fresh onions
  • 1 cup pre cooked black eyed peas
  • 1 large slice of old bread, without crust, crushed
  • 6 tablespoons breadcrumbs
  • ⅓ tsp cinnamon
  • 2 tablespoons dry mint
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon baking powder
  • 1½ teaspoon salt
  • 1 teaspoon pepper
  • Frying oil (preferably olive oil or coconut oil)
Vegan tzatziki
  • 1 cucumber
  • 3 tablespoons vegan yogurt
  • 1 tablespoon vegan mayonnaise
  • ½ garlic clove grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dried mint
  • 1 tablespoon olive oil
  • pinch of salt
  • pepper
For serving
  • Pitta bread
  • Olive oil
  • Fresh herbs
  1. Grate the potatoes (or blend them in a food processor) and squeeze out excess liquid. Blend the fresh onions or finely chop them. Squeeze the onions if its needed.
  2. Blend the pre cooked black eyed peas for 2-3 seconds.
  3. In a large bowl, add potatoes, fresh onions, blended black eyed peas, crushed bread, breadcrumbs, cinnamon, mint, vinegar, baking powder, salt and pepper and mix well.
  4. Cover the mixture and allow it to rest for at least ½ hours.
  5. Take 1 tablespoon portion of the mixture and form into round balls and flatten slightly.
  6. Heat plenty of oil in a frying pan and carefully pour in the meatballs one by one, without overfilling.
  7. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all keftedes are browned - drain them on paper towels and serve them warm with vegan tzatziki and lemon.
  8. Note: You can bake the keftedes if you don’t want to frying them. Preheat the oven to 200 C°, put the keftedes in an slightly oiled non-stick pan, brush them with olive oil and bake for 15 minutes, turn them over and continue baking for about 10 minutes until golden brown.
Vegan tzatziki
  1. Grate the cucumber with a cheese grater, using the large blades. Put in a bowl. Add a pinch of salt and toss and set aside to release its liquid.
  2. Transfer the grated cucumber in a clean towel and squeeze with your hands to release any remaining liquid
  3. Put the yogurt in a bowl and add the cucumber, mayonnaise, garlic, fresh lemon juice, mint, olive oil, salt and pepper and mix until well combined and creamy.
  4. Refrigerate until needed.
  5. Serve with pita bread, fresh herbs and olive oil.
Makes 25-30 keftedes
Recipe by - Delicious & Nutritious at