Wednesday, September 15, 2010

Chickpea Croquettes with Greek Salad Topping

Serves 4

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mmm, loved this one, thank goodness. In fact I forwarded the recipe to all my gluten-free friends. I think the only change I’ll make next time is to break up the chick peas in the food processor a little before proceeding. Also will try it with tzaziki.

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 feta cheese

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.)

Make the topping first: 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.

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Then make the croquettes: Whisk together chickpea flour, cumin, chili powder, and salt in bowl. Whisk in 3/4 cup hot water. Stir in remaining ingredients, and season with salt and pepper, if desired.

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Drizzle a little olive oil in a large skillet over medium heat. Scoop 4 ı/4-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.

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Serve each Croquette topped with 1/4 cup Greek salad topping.

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