I feel a bit guilty for the recent lack of recipe posts, but I’m so busy, it’s a miracle if I remember to eat, nevermind find the time to actually cook something.
This makes me sad because in another month or so, I’ll have to part ways with my beautiful kitchen. I will be getting a new kitchen that is possibly even more beautiful, but Jeff and I renovated this one ourselves and it was here that I really learned to cook on that beautiful Wolf Range.
I love these croquettes, which are topped with a delicious Greek salad inspired topping. I adapted this recipe from the October, 2009 issue of Vegetarian Times.
Chickpea Croquettes Recipe
1 cup flour
(I use chickpea, whole wheat, or unbleached all purpose)
2 t ground cumin
1 t chili powder
1/2 t salt
1 1/2 cups cooked chickpeas
(or one 15 oz. can, drained)
1/2 cup chopped green onions
1/2 cup diced red pepper
2 T lemon juice
1 T olive oil
2 garlic cloves, minced
Whisk together the dry ingredients, then whisk in 3/4 cup hot water. Stir in the rest of the ingredients.
Coat a skillet with cooking spray and heat over medium heat. Add the batter to the skillet 1/4 cup at a time to form patties. Reduce the heat to medium-low and cook until they’re golden on that side, then flip and cook until they’re golden on the other side. You should have enough batter for 8 patties.
I serve them warm topped with the chilled salad mixture, but they’re also good at room temperature.
Topping for Chickpea Croquettes
1 cup chopped tomatoes
1/2 cup chopped red onion
1/2 cup crumbled feta
2 T lemon juice
1 T olive oil
salt
pepper
Mix everything together and serve atop the croquettes. I usually make my topping mixture ahead and chill it because I like the contrast of the chilled topping and the warm croquettes.
Finding new ways to use chickpeas is very exciting!
DragonflyC says
Sounds fabulous. Chickpeas are one of my favorites, too.
–Cari