Tuesday, January 18, 2011

Chickpea Croquettes with Greek Salad Topping

Last night I made these easy chickpea patties. I have never used chickpea flour before, so that was new. I was a little bit freaked out pouring it into the pan because the batter just seemed so thin. But it set up almost immediately in the pan. It was very tasty. We enjoyed this. I don't know if I would make it again, since we have made so many things similar to this before, but I probably will have to since I don't know what else to do with the chickpea flour!

chickpeas

Chickpea Croquettes with Greek Salad Topping
Vegetarian Times, October 2009

Whole chickpeas give these sautéed croquettes a hearty texture.

1 cucumber -- quartered and sliced (1 cup)
1 cup cherry tomatoes -- quartered
2 green onions -- chopped
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 cup crumbled low-fat vegan feta cheese -- optional
1 cup chickpea flour
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
15 ounce 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 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic -- minced (2 tsp.)

1. 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.

2. To make Croquettes:

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.

3. Coat nonstick skillet with cooking spray; heat over medium heat. Scoop 4 1/4-cup dollops of chickpea mixture into skillet, and reduce heat to medium-low. Cook 3 to 4 minutes, or until golden.

4. Flip with spatula, and cook 3 to 4 minutes more. Repeat with remaining chickpea mixture. Serve each Croquette topped with 1/4 cup Topping.

Servings: 4

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