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.
