Chickpea Croquettes with Greek Salad Topping
Whole chickpeas give these sautéed croquettes a hearty texture.
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Whole chickpeas give these sautéed croquettes a hearty texture.
Ingredients
Topping
- 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
Croquettes
- 1 cup chickpea 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.)
Preparation
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.
Nutrition Information
- Serving Size Serves 4
- Calories 314
- Carbohydrate Content 45 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 9 g
- Protein Content 12 g
- Saturated Fat Content 1 g
- Sodium Content 534 mg
- Sugar Content 6 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g