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
Vegan Gluten-Free

Chickpea Croquettes with Greek Salad Topping

Chickpea Croquettes with Greek Salad Topping

Serves 4

30 minutes or fewer

Whole chickpeas give these sautéed croquettes a hearty texture.
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.)

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 ¾ 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 4¼-cup dollops of chickpea mixture into skillet, and reduce heat to medium-low. Cook 3 to 4 minutes, or until golden. Flip with spatula, and cook 3 to 4 minutes more. Repeat with remaining chickpea mixture. Serve each Croquette topped with ¼ cup Topping.

October 2009 p.32

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comments

Hmmmm.... not my cup of tea. My hubby wasn't thrilled either. We didn't hate them but we didn't like them enough to have them again.

Micki Findlay - 2012-09-26 15:34:14

I really liked these. Cooked them in a cast iron pan and no sticking issues. You also can't cook them too high (temp). You must turn down and cook slowly once you get the initial sear. I used 2 roasted peppers (made about 3/4 cup) instead of fresh peppers because I have a baby with few teeth and wanted to make them easier to eat. Also, the peppers taste amazing. Otherwise, I followed the recipe exactly. I didn't have time to make the Greek salad and was having other veggies so just served with a couple of healthy, store bought sauces that my husband had picked up... one peanut sause and one sweet and spicy. Both were good. They may be a little dry (as per other complaints) but I liked them anyway and just serve with a little sauce and presto - lovely easy dinner, lunch, or snack!

Shelley Schwartz - 2012-07-13 06:28:35

Just made these, was really excited to try them after reading the reviews. Total disappointment, they stuck to the pan and burned no matter how much i greased them. They tasted kind of like awkward falafel.

Anonymous - 2011-08-06 23:40:41

Few adjustments-- For starters, these need much more spices than the recipe calls for. They were very bland as it was written. Make sure to spring for the Chickpea flour-- it adds a nice flavor that is lacking in other substitutes. Also- I added chopped baby spinach to my greek salad topping, and made tzatziki sauce for a topping as well. Overall- great recipe with a few changes!

Rachel - 2011-06-21 12:30:10

Can't wait to make these today! Thanks so much for posting such wonderful recipes.

Sarah - 2011-06-15 13:49:37

Can't wait to make these today! Thanks so much for posting such wonderful recipes.

Sarah - 2011-06-10 12:46:35

Can't wait to make these today! Thanks so much for posting such wonderful recipes.

Sarah - 2011-06-10 10:48:46

I've been making this once a week for over a year now, it's my husband's favorite! I make the croquettes with a full cup of water so that they're a little moister. They're amazing, and SO filling.

Sandra - 2011-06-03 13:08:05

I agree that these were dry. The Greek salad topping is yummy but it didn't add enough to compensate or the dryness. I think it needs a sauce for a topping and like the idea of adding tzatziki. Next time I will try that.

Janelle - 2011-05-18 23:01:36

Delicious! I have also served with tzatziki sauce and it was a great accompaniment.

Amanda - 2010-06-02 14:36:44

Does somebody know if i can freeze them?

Olivia - 2010-04-28 18:57:16

I did have trouble finding chickpea flour at my store but asked around and they said a good substitute is brown rice flour. Turned out fabulous! These were such a hit. Made tzatziki also.

Sarah - 2010-04-07 18:57:43

These were excellent - and can be prepared quickly. I am new to Vegetarian Times, and this was one of many excellent recipes that we'll be adding to our repertoire.

Lori - 2010-03-06 14:13:45

These are great! But they were pretty dry (although I may have overcooked them) so the Greek topping is really necessary.

Leigh - 2010-01-29 15:22:44

I made this with tzatziki and whole wheat pitas, very good!

Megann - 2010-01-10 22:37:01