Wednesday, September 15, 2010

Chickpea Croquettes with Greek Salad Topping

Serves 4


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.


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


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.


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.


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.


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


No comments:

Post a Comment