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.)
- 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.
- 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.
- 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
