Chickpea croquettes with fresh cucumber topping are a 35-minute dinner from pantry staples — golden pan-fried rounds of chickpea flour seasoned with cumin and chili powder, topped with a cool cucumber-tomato relish. The hot-cold contrast is the whole game.
Looking for a meal that’s satisfying, packed with plant-based protein, and bursting with fresh flavor? You’ve found it! These incredible Chickpea Croquettes are a game-changer. We use whole chickpeas to give them a wonderfully hearty and rustic texture, all held together with a simple chickpea flour batter. They’re pan-sautéed to golden perfection and crowned with a bright, zesty cucumber and tomato topping. Naturally vegan and gluten-free, this recipe is a guaranteed hit for a light lunch, a hearty dinner, or even as a sophisticated appetizer. For an extra touch of savory goodness, garnish with your favorite crumbled vegan feta cheese!
Ingredients
• For the Fresh Cucumber Topping
• 1 cucumber, sliced, about 1 cup (240 ml)
• 1 cup (240 ml) cherry tomatoes, quartered
• 2 green onions, chopped
• 2 tablespoons (30 ml / 1 fl oz) lemon juice
• 1 tablespoon (15 ml / 0.5 fl oz) olive oil
• Salt and black pepper, to taste
• For the Chickpea Croquettes
• 1 cup (240 ml) chickpea flour
• 2 teaspoons (10 ml / 0.3 fl oz) ground cumin
• 1 teaspoon (5 ml / 0.2 fl oz) chili powder
• ½ teaspoon salt
• 1 15-ounce can chickpeas, rinsed and drained
• 4 green onions, chopped, about ½ cup
• ½ cup diced red bell pepper
• ¼ cup chopped fresh parsley
• 2 tablespoons (30 ml / 1 fl oz) lemon juice
• 1 tablespoon (15 ml / 0.5 fl oz) olive oil
• 2 cloves garlic, minced
Instructions
1. Prepare the Topping: In a medium bowl, combine the sliced cucumber, quartered cherry tomatoes, 2 chopped green onions, 2 tablespoons (30 ml / 1 fl oz) of lemon juice, and 1 tablespoon (15 ml / 0.5 fl oz) of olive oil. Toss gently to mix, season with salt and pepper if desired, and set aside to allow the flavors to meld.2. Mix the Croquette Batter: In a large bowl, whisk together the chickpea flour, cumin, chili powder, and salt. Gradually whisk in ¾ cup of hot water until you have a smooth batter. Fold in the rinsed chickpeas, 4 chopped green onions, diced red bell pepper, fresh parsley, 2 tablespoons (30 ml / 1 fl oz) of lemon juice, 1 tablespoon (15 ml / 0.5 fl oz) of olive oil, and minced garlic. Stir until everything is well combined.3. Cook the Croquettes: Lightly coat a large nonstick skillet with cooking spray and heat over medium heat. Scoop four ¼-cup dollops of the chickpea mixture into the hot skillet, gently flattening them with the back of a spoon. Reduce the heat to medium-low and cook for 3 to 4 minutes, or until the bottoms are golden brown and crisp.4. Flip and Finish: Carefully flip the croquettes with a spatula and cook for another 3 to 4 minutes on the second side until golden. Transfer to a plate and repeat the process with the remaining batter.5. Serve: Serve the warm croquettes immediately, topped with a generous spoonful of the fresh cucumber and tomato topping.
Nutritional Information
• Nutrition Information
• Per serving (Serves 4)
• 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
• Dietary Notes: Vegan, Gluten-Free
Pro Tips
• For a smoother croquette that still has texture, lightly mash about half of the chickpeas with a fork before adding them to the batter.
• Let the batter rest for 10-15 minutes before cooking. This allows the chickpea flour to fully hydrate, resulting in a better texture and a more cohesive croquette.
• Serve with a dollop of vegan tzatziki or a drizzle of tahini sauce for an extra layer of creamy flavor that complements the fresh topping.
• The croquette batter can be prepared and stored in an airtight container in the fridge for up to 24 hours, making for a quick and easy meal.
FAQ
Q: Are these chickpea croquettes a good source of plant-based protein
A: Absolutely! Chickpeas are a fantastic source of plant-based protein, and this recipe gets an extra boost from the chickpea flour. Each serving provides a satisfying 12 grams (0.42 oz / 11.9 g) of protein, making it a great choice for a hearty and nutritious vegetarian meal.
Q: Can I use a different vegetable instead of red bell pepper
A: Yes, you can easily customize the vegetables in these croquettes. Finely diced zucchini, shredded carrots, or even corn would be delicious substitutes for the red bell pepper. Just be sure to keep the total amount of added vegetables consistent to maintain the batter’s texture.
Q: How do I store and reheat leftover chickpea croquettes
A: You can store cooked croquettes in an airtight container in the refrigerator for up to 3-4 days. For the best texture, reheat them in a lightly oiled skillet over medium heat, in an oven, or in an air fryer for a few minutes until they are warm and crispy again.
Q: Can I make the batter ahead of time
A: Yes, this recipe is great for meal prep. The croquette batter can be prepared and stored in an airtight container in the fridge for up to 24 hours. This makes for a quick and easy meal when you’re ready to cook.
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Chickpea Croquettes with Fresh Cucumber Topping
Ingredients
Method
- Prepare the Topping: In a medium bowl, combine the sliced cucumber, quartered cherry tomatoes, 2 chopped green onions, 2 tablespoons (30 ml / 1 fl oz) of lemon juice, and 1 tablespoon (15 ml / 0.5 fl oz) of olive oil.
- Toss gently to mix, season with salt and pepper if desired, and set aside to allow the flavors to meld. 2.
- Mix the Croquette Batter: In a large bowl, whisk together the chickpea flour, cumin, chili powder, and salt. Gradually whisk in ¾ cup of hot water until you have a smooth batter.
- Fold in the rinsed chickpeas, 4 chopped green onions, diced red bell pepper, fresh parsley, 2 tablespoons (30 ml / 1 fl oz) of lemon juice, 1 tablespoon (15 ml / 0.5 fl oz) of olive oil, and minced garlic.
- Stir until everything is well combined. 3.
- Cook the Croquettes: Lightly coat a large nonstick skillet with cooking spray and heat over medium heat. Scoop four ¼-cup dollops of the chickpea mixture into the hot skillet, gently flattening them with the back of a spoon.
- Reduce the heat to medium-low and cook for 3 to 4 minutes, or until the bottoms are golden brown and crisp. 4.
- Flip and Finish: Carefully flip the croquettes with a spatula and cook for another 3 to 4 minutes on the second side until golden.
- Transfer to a plate and repeat the process with the remaining batter. 5.
- Serve: Serve the warm croquettes immediately, topped with a generous spoonful of the fresh cucumber and tomato topping.
- Let the batter rest for 10-15 minutes before cooking. This allows the chickpea flour to fully hydrate, resulting in a better texture and a more cohesive croquette.
