Cook's Hideout: Chickpea Croquettes with Tzatziki Sauce

September 18, 2015

Chickpea Croquettes with Tzatziki Sauce

As I was looking for dishes to serve with tzatziki sauce, I saw these chickpea croquettes recipe in Vegetarian Times magazine. Original recipe was not served with tzatziki, but I thought they tasted great with the addition of the creamy yogurt sauce.
I found adding chickpea flour (besan) and whole chickpeas in these croquettes was quite interesting. The whole chickpeas give these croquettes a hearty texture.

These taste a lot like Indian bajjis that are made with chickpea flour. The main difference is that bajjis are deep fried and these croquettes are shallow fried. They fit perfectly into a pita pocket and taste great with the Greek salad topping and the tzatziki sauce. This makes a very filling and wholesome meal.
Ingredients:
For the Croquettes:
Chickpea flour/ Besan - 1cup
Chickpeas - 1½cups (or 1 15oz. canned chickpeas, drained and rinsed)
Red bell pepper - 1 small, finely chopped
Garlic - 2 cloves, minced
Fresh Parsley - ¼cup, finely chopped
Lemon juice - 2tbsp
Olive Oil - 1tbsp
Ground Cumin - 1tsp
Chili powder - 1tsp
Salt - to taste

For the Topping:
Cucumber - 1 medium, sliced
Tomatoes - 2 medium, seeded and chopped (or use 1cup cherry tomatoes)
Green Onions - 2, chopped
Lemon juice - 2tbsp
Olive Oil - 1tbsp
Feta Cheese - for serving
Salt & Pepper - to taste

Tzatziki Sauce - for topping

Method:
  • To make the Topping: Combine cucumber, tomatoes, green onions, lemon juice and oil in a bowl. Stir in feta cheese, if using. Season with salt and pepper and keep ready.
  • To make Croquettes: In a mixing bowl, combine chickpea flour, cumin, chili powder and salt. Whisk in ¾ cup hot water. Stir in the other ingredients and season with salt and pepper.
  • Heat 1tbsp oil in a nonstick skillet; scoop about 3tbsp dollops of chickpea mixture into skillet, and reduce the heat to medium-low. Cook 3~4 minutes or until golden. Flip and cook 3~4 minutes more. Repeat with remaining chickpea mixture.
  • Serve each croquette topped with the topping and drizzle some of tzatziki sauce.



Linking this to Valli's 'Cooking from Cookbook ChallengeSeptember -- Week 3'.






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8 comments:

  1. Croquettes look great and adding whole chickpeas is must have give croquettes a nice crunch as well.

    ReplyDelete
  2. yummy ! i love chickpeas and anything with it :)

    ReplyDelete
  3. Gosh I love your meal!..makes it look so fantastic...bookmarked!

    ReplyDelete
  4. Btw Pavani, are these pita pocket homemade or store bought?..those look fantastic as well!

    ReplyDelete
    Replies
    1. These are store bought pita pockets Valli. I don't think I ever got this perfect 'pocket' in homemade ones ;-)

      Delete
  5. Hearty croquettes & awesomely mouthwatering pictures, Pavani. Loving all the flavors.....

    ReplyDelete
  6. Lovely croquettes....bookmarking this

    ReplyDelete

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