Chickpea Croquettes with Greek Salad Topping
Serves 4
I love finding new and delicious ways to use chickpeas (because, quite frankly, I don’t care for them too much) so I was happy to have come across this recipe, which I found to be very tasty. The thing I don’t like much about chickpeas is the texture of them whole, so when I made these I did actually mash them up a bit instead of leaving them whole. I also added a couple of Kalamata olives (chopped up) and extra tomatoes to the topping.
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
- ½ cup crumbled low-fat vegan feta cheese, optional
Croquettes
- 1 cup chickpea flour
- 2 tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. salt
- 1 15-oz. can chickpeas, rinsed and drained
- 4 green onions, chopped (½ cup)
- ½ cup diced red bell pepper
- ¼ cup chopped fresh parsley
- 2 Tbs. lemon juice
- 1 Tbs. olive oil
- 2 cloves garlic, minced (2 tsp.)
To make the 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.
Nutritional Information
Per Serving (2 croquettes with topping):
- 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
http://www.vegetariantimes.com