The busier I get with work, sports, volunteering and other interests, the less time I have to cook. I mean, I could cook everything from scratch, but then I wouldn’t have any down time at all. I also don’t earn enough to eat out many meals (who does?), so I’ve been trying to find the best corners that I can cut, in order to maximize the nutrition but minimize the time I have to spend preparing food.
It was with that on my mind that I came across a recipe online for Chickpea Croquettes. I wanted to eat less faux meats, but still have something substantial and satiating to accompany my simple vegetable sides (i.e. roasted brussels sprouts, sweet potatoes, broccoli, kale, etc.) I had tried making homemade veggie burgers in the past, but they tended to fall apart so I didn’t have high hopes.
These are now a go-to. One batch is enough for 12 or so croquettes (I typically eat two in one sitting) and they’re full of vegetables and protein. The ingredients and process of making them are both simple. The batter keeps well in the fridge for up to a week, and they’re best made freshly pan fried. Best of all, they hold together really well. They’re simple, tasty and healthy. They are also celiac-friendly.
Adapted from a non-vegan recipe at Tasty-yummies
Cilantro Coconut Sauce
- 1 TB chopped fresh cilantro
- 1 TB lemon juice
- 1/2 tsp. garlic powder
- Half a cup full fat coconut milk
- Salt and pepper to taste
Combine all ingredients in a measuring cup and whisk well. Does not keep the greatest; eat within a couple of days or make a fresh batch when you make more croquettes.
- 1 cup chickpea flour
- 3/4 cup hot water
- 2 TB lemon juice
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 19-oz can chickpeas, rinsed and drained well
- 4 green onions, chopped
- 1 medium carrot shredded
- 2 cups spinach, finely shredded
- 1 tsp garlic powder
- 2 tablespoons chopped cilantro leaves
- Oil (to pan fry)
In a large bowl, add flour, water, lemon juice, cumin and salt. In a food processor, pulse the chick peas until they are roughly chopped (do NOT puree). Add the chickpeas from the food processor, and all other ingredients to the original large bowl, and stir well. Batter works best if it’s refrigerated for an least half an hour, but it’s still okay to use it right away.
In a large saucepan, heat oil, over medium heat. Scoop 1/4 cup dollops of chickpea mixture into skillet. Cook until golden brown on the bottom. Flip the patties and cook 3-4 minutes more. Serve croquettes topped with the coconut sauce.
You can serve these with lots of different things, including smoothies, blended soups, baked sweet potato fries, mashed potatoes, onion rings (pictured) or whatever.
Nutritional information (per croquette):
Calories 141 cals