If you’re a fan of the classic, earthy flavors of falafel but are looking for something a little different, you’ve come to the right place! These incredible Garbanzo and Bulgur Croquettes are inspired by that beloved street food, capturing all the zesty, spicy notes in a lighter, crispier package. Instead of being dense, these golden-fried orbs have a wonderfully tender interior and a satisfying crunch that gives way to a burst of zesty lemon, fresh cilantro, and warm cumin. Because they absorb less oil than traditional falafel, they feel delightfully light yet completely satisfying. Perfect as a party appetizer, a topping for a vibrant salad, or the star of your next vegetarian meal!
Ingredients
• Makes about 30 croquettes
• ⅓ cup / 55g dried bulgur wheat
• ⅔ cup / 160ml water
• 2 cups / 480g cooked garbanzo beans (chickpeas), rinsed and drained
• ¼ cup / 60ml fresh lemon juice
• 3 Tbs / 12g chopped fresh cilantro (coriander leaves)
• 1½ tsp crushed dried red chilis
• ½ tsp ground cumin
• 1 tsp salt
• 3 Tbs / 42g butter
• ⅛ tsp ground cinnamon
• 1½ tsp fresh-minced garlic, about 2 cloves
• 3 Tbs / 25g all-purpose flour
• ¾ cup / 180ml hot vegetable broth
• 2 cups / 220g fine, dry bread crumbs, divided
• 2 large eggs, lightly beaten
• ⅔ cup / 80g all-purpose flour, for dredging
• Vegetable oil, for deep frying
Instructions
1. Prepare the Bulgur: In a small bowl, soak the bulgur wheat in the ⅔ cup of water for 20 minutes. Drain it thoroughly in a fine-mesh sieve, pressing down firmly with a spoon to squeeze out all excess moisture. Set aside.
2. Mix the Garbanzo Base: In a large bowl, mash the garbanzo beans with a potato masher or fork until they are coarsely broken down. Stir in the fresh lemon juice, chopped cilantro, red chilis, cumin, and salt.
3. Create the Roux: Melt the butter in a small saucepan over medium-low heat. Add the cinnamon and minced garlic and sauté for 2 minutes until fragrant. Whisk in the 3 tablespoons of flour to form a paste (a roux).
4. Thicken the Sauce: Continue cooking the roux for 2-3 minutes, stirring often. Gradually whisk in the hot vegetable broth until smooth. Keep stirring until the sauce thickens into a smooth, gravy-like consistency.
5. Combine and Chill: Pour the hot sauce into the garbanzo bean mixture. Add the drained bulgur and 1 cup of the bread crumbs. Stir everything together until well combined. Taste and adjust seasoning if needed. Cover and chill the mixture in the refrigerator for at least 2 hours, or until firm.
6. Set Up Breading Station: Prepare three shallow bowls. Fill one with the ⅔ cup of flour, one with the lightly beaten eggs, and the third with the remaining 1 cup of bread crumbs.
7. Shape and Coat: Scoop the chilled mixture into rounded tablespoonfuls (a cookie scoop works great!) and roll into balls about the size of large walnuts. Roll each ball first in flour, then dip it completely in the egg, and finally, coat it thoroughly in the bread crumbs.
8. Fry the Croquettes: Heat about 2-3 inches of vegetable oil in a deep pot to 350°F (175°C). Carefully fry the croquettes in batches of 7-8 for 6-8 minutes, turning occasionally, until they are a deep golden brown and crisp. Do not overcrowd the pot.
9. Drain and Serve: Remove the cooked croquettes with a slotted spoon and drain them on a wire rack or paper towels. Keep them warm in a low oven while you fry the remaining batches. Serve immediately with a fresh salad, a dollop of yogurt dip, or your favorite sauce.
Nutritional Information
• Per croquette (approximate)
• Calories: 95 kcal
• Fat: 5g
• Carbohydrates: 10g
• Protein: 3g
• Fiber: 2g
• Sodium: 150mg
• is an estimate and may vary based on and cooking methods used.
Pro Tips
• for Perfect Croquettes
• Do not skip the chilling step. A cold, firm mixture is essential for the croquettes to hold their shape during frying.
• For an extra-crispy exterior, substitute regular bread crumbs with Panko breadcrumbs.
• Use a small cookie scoop to portion the mixture. This ensures all your croquettes are a uniform size and will cook evenly.
• Maintain a steady oil temperature of 350°F (175°C). If the oil is too cool, the croquettes will be greasy; if it’s too hot, the outside will burn before the inside is heated through.
• These can be made ahead. Shape and bread the croquettes, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Fry directly from frozen, adding 2-3 minutes to the cooking time.
FAQ
Q: Can I make these garbanzo and bulgur croquettes vegan
A: Yes, you can easily make this recipe vegan. Replace the butter with olive oil or a vegan butter alternative. For the egg wash in the breading station, use a plant-based milk like unsweetened almond milk or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to help the breadcrumbs adhere.
Q: How can I make this recipe gluten-free
A: To make these croquettes gluten-free, substitute the bulgur wheat with an equal amount of cooked quinoa. Use a gluten-free all-purpose flour blend for the roux and for dredging, and be sure to use certified gluten-free breadcrumbs for the filling and final coating.
Q: Are these vegetarian croquettes a good source of protein
A: Absolutely. The main ingredient is garbanzo beans (chickpeas), which are an excellent source of plant-based protein and fiber. Each croquette contains about 3 grams of protein, making them a satisfying and nutritious component of a vegetarian meal or a hearty appetizer.
Q: Can I bake these croquettes instead of deep frying them
A: While deep frying yields the crispiest texture, you can bake them for a lighter version. Preheat your oven to 400°F (200°C). Arrange the breaded croquettes on a baking sheet, spray them generously with cooking oil, and bake for 20-25 minutes, flipping halfway through, until golden brown and crisp.
Q: What is the best way to store and reheat leftover croquettes
A: Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispiness, place them on a baking sheet in an oven or toaster oven preheated to 375°F (190°C) for 10-15 minutes. We do not recommend reheating them in the microwave, as they will become soft.
