Thursday, September 9, 2010

Food Love: Chickpea Croquettes

I loved this meal. It may look a bit strange because of the whole chickpeas but it is pretty darn amazing. 
Even my husband ate it! The salad topping is my favorite part of this and I think I could eat it plain all day. It probably has something to do with the massive amounts of Feta Cheese I put in it. Yum.
I found this recipe here.

Chickpea Croquettes
serves 4


-1 cucumber, quartered and sliced (1 cup)
-1 cup cherry tomatoes, quartered
-2 green onions, chopped
-2 Tbs. lemon juice
-1 Tbs. olive oil
-1/2 cup crumbled low-fat vegan feta cheese, optional
(I just used regular feta cheese!)


  • -1 cup chickpea flour (I used regular flour)

  • -2 tsp. ground cumin

  • -1 tsp. chili powder

    • -1/2 tsp. salt

  • -1 15-oz. can chickpeas, rinsed and drained

  • -4 green onions, chopped (1/2 cup)

  • -1/2 cup diced red bell pepper

  • -1/4 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. Gently stir in feta crumbles. Season with salt and pepper, if desired, and set aside.

To make Croquettes:
1. Whisk together chickpea flour, cumin, chili powder, and salt in bowl. Whisk in 3/4 cup hot water. Stir in remaining ingredients, and season with salt and pepper, if desired.
2. Coat nonstick skillet with cooking spray; heat over medium heat. Scoop 4 ı/4-cup dollops of chickpea mixture into skillet, and reduce heat to medium-low. Cook 3 to 4 minutes, or until golden.
3. Flip with spatula, and cook 3 to 4 minutes more. Repeat with remaining chickpea mixture. Serve each Croquette topped with 1/4 cup Topping.

1 comment:

  1. This looks so effing good!!! The food here is delicious but it's so hard to eat healthy...that's one thing I miss about the States...


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