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    CHICKPEA CROQUETTES

    Whole chickpeas give these sautéed croquettes (held together with chickpea flour!) a hearty texture. Garnish with crumbled vegan feta cheese, if desired.
    YIELD: SERVES 4
    TOPPING
    1 cucumber, sliced (1 cup)
    1 cup cherry tomatoes, quartered
    2 green onions, chopped
    2 Tbs. lemon juice
    1 Tbs. olive oil
    CROQUETTES
    1 cup chickpea flour
    2 tsp. ground cumin
    1 tsp. chili powder
    ½ tsp. salt
    1 15-oz. can chickpeas, rinsed and drained
    4 green onions, chopped (½ cup)
    ½ cup diced red bell pepper
    ¼ cup chopped fresh parsley
    2 Tbs. lemon juice
    1 Tbs. olive oil
    2 cloves garlic, minced (2 tsp.)

    1. To make Topping: Toss together cucumber, tomatoes, green onions, lemon juice, and oil in bowl. Season with salt and pepper, if desired, and set aside.
    2. To make Croquettes: Whisk together chickpea flour, cumin, chili powder, and salt in bowl. Whisk in ¾ cup hot water. Stir in remaining ingredients, and season with salt and pepper, if desired.
    3. Coat nonstick skillet with cooking spray; heat over medium heat. Scoop 4 ¼-cup dollops of chickpea mixture into skillet, and reduce heat to medium-low. Cook 3 to 4 minutes, or until golden. Flip with spatula, and cook 3 to 4 minutes more. Repeat with remaining chickpea mixture. Serve each Croquette topped with ¼ cup Topping.
      VEGAN
      GLUTEN-FREE

    NUTRITION INFORMATION
    Calories: 314
    Protein: 12 g
    Total Fat: 11 g
    Saturated Fat: 1 g
    Carbohydrates: 45 g
    Cholesterol: 0 mg
    Sodium: 534 mg
    Fiber: 9 g
    Sugar: 6 g