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Chickpea Croquettes with Greek Salad Topping


Vegetarian Times - October 2009

Serves 4

30 minutes or fewer

Whole chickpeas give these sautéed croquettes a hearty texture.

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  • 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
  • 1/2 cup crumbled low-fat vegan feta cheese, optional
  • Croquettes
  • 1 cup chickpea flour
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1 15-oz. can chickpeas, rinsed and drained
  • 4 green onions, chopped (1/2 cup)
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped fresh parsley
  • 2 Tbs. lemon juice
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)


Preparation time 30mins
Adapted from


Step 1

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.

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