These easy-to-make croquettes combine chickpeas with an authentic blend of Middle Eastern spices—sumac, cumin, and coriander. Serve the dish with the Cilantro-Yogurt Sauce for a fresh, bright contrast of flavors.
2 14-oz. cans chickpeas, rinsed and drained
½ cup breadcrumbs
¼ cup olive oil
8 sun-dried tomatoes packed in oil (2 oz.), drained and finely chopped
2 Tbs. sumac, optional
1 Tbs. ground coriander
1 Tbs. ground cumin
3 cloves garlic, minced (1 Tbs.)
½ cup all-purpose flour
2 Tbs. canola oil for frying
- Pulse chickpeas, breadcrumbs, olive oil, tomatoes, sumac, if desired, coriander, cumin, and garlic in food processor until roughly puréed. Season with salt and pepper.
- Roll mixture into walnut-size patties with your hands. (Mixture should make 18 medium-size croquettes or 24 smaller ones.) Dredge croquettes in flour, and shake off any excess.
- Heat oil in skillet over medium-low heat, and add half of croquettes. Brown croquettes 2 minutes per side. Repeat with remaining croquettes.