1.19.10 Chickpea Croquettes
About a month back, I was chatting with Jess about eating habits. She expressed her desire to eat vegetarian a few times per week, but was concerned about not always having the desire to cook when those days came. I suggested that she “find her chickpea”. You see, the chickpea is my go-to cooking ingredient, and I always have a can or two on hand. Quite quickly, I can whip up a hummus plate, chickpea noodle soup, chickpea salad, or roasted chickpeas for a snack. There is not much I don’t love about this protein-packed legume.
So it may be no surprise to you that when I came across this recipe, it moved to the top of my to-do list. Chickpea infatuation aside, the prep work here is minimal. While many bean based patties require blending, this one just asks for a good stir. Which means, it will be demanding a place in my arsenal of chickpea recipes. That’s fine, because I always have room for more. So if you are still searching for your chickpea, err go-to ingredient, feel free to borrow mine. This croquette is a good place to start.
Chickpea Croquettes
adapted from Vegetarian Times . makes 8 patties
1 c whole wheat flour
3/4 c hot water
juice of 1/2 lemon
2 t ground cumin
1 1/2 t salt
15-oz can chickpeas, rinsed and drained well
4 scallions, chopped
1/2 red bell pepper, finely chopped
1 habanero or jalapeno, minced
3 garlic cloves , minced
2 T chopped cilantro leaves
3 T olive oil
In a large bowl, add flour, water, lemon juice, cumin and salt. Stir until well combined. Add in chickpeas, scallions, pepper, habanero, garlic and cilantro. Stir well.
In a large saucepan, heat olive oil, over medium heat. With your hands, form the chickpea mixture into 8 patties, about 1/2“ thick (the patties may be quite wet, but will stay together when cooked). Place 4 patties in the pan, and cook 4-5 minutes, until the bottoms begin to brown. With a spatula, flip patties, and cook 4-5 minutes on the other side, until that side begins to brown. Transfer to a plate, or cook for an additional minute on each side, until desired doneness. Repeat with the remaining 4 patties. Serve with sour cream, salsa, or chopped avocado.
Reader Comments (28)
I love chickpea! This recipe looks really yummie! Thank you so much for sharing! Have a lovely merry happy week and love to you!
I can't wait to try this one! I'd also love to hear about the chickpea noodle soup, chickpea salad and roasted chickpeas sometime. :)
Oh, I saw this in VT and it looked so good, you make it look even better! I really enjoy the not pureed aspect.
I think chickpeas must be in the air. I love seeing new uses for them. They are a favorite in our house.
I could eat chickpeas for every meal everyday. They are so versatile and tasty! I always buy them at Costco so I don't run out. What a great idea to make croquettes out of them. Just delicious looking.
Your photos look ridiculously good on this post! And... the food looks good too ; )
our pantry is never without chickpeas. love the addition of the habanero to an already fantastic croquette creation!
I love chickpeas:) The Croquettes look so delicious and the clicks are simply great, especially the first one:)
these look yumazing!
Mmmmmm! Chickpeas! I love this nice twist on them. Looks wonderful!
Yummmmm.....I love chickpeas!!!
I feel the same way about chickpeas - in fact I use them so much that sometimes I try to think of other beans to use just to stop being really boring and blinkers - but they are so so good easy and yummy and feel right in so many dishes
This is an exciting way with chickpeas, Erin! I love chickpeas... one of my favorites! I use them all the time, but your recipe today is really inspired. Thank you! Happy Weekend :o)
I am loving these chickpea croquettes -- I am a huge fan of chickpeas. It is great that it is a healthy and very tasty vegetarian option, I will definitely be bookmarking this for dinner in the future. Thanks for sharing and beautiful pictures Erin!
Hi, I love this recipe! I should eat more legumes and this recipe is a good way to start, it's very original...I love your photos:)) May I ask wich lens you are using? I'm planning to buy a new one but haven't decided yet which is best for me, thank you Bye Sabry
Yum Yum Yum Yum! Need I say more?
Hi Sabry, I normally use a Sigma Macro lens which is great for all the close up shots. Thanks!
I made these two nights in a row. Lovely. A new family favorite.
*I made mine using gluten free flour.
How fun to see my name in your post! I still haven't found my chickpea. However I am going with my new "simplify food" attitude and stealing your chickpea, namely, the chickpea. :) I haven't been a big fan of chickpeas in the past but I think it's 100% because I wasn't using your chickpea recipes. This looks insanely delicious!
Ooo love the look and sound of these! I'm still learning to love beans and chickpeas are one of the few I like.
Haven't thought about using chickpeas like this - the recipe sounds absolutely delicious. BTW, I'm loving the new site design and your gorgeous photographs. It's always so much fun to visit:)
To be honest I'm not a huge fan of chickpeas. I eat them, but I don't love them. I LOVED this recipie! They not only stayed together in their patties (mine always fall apart) they were crispy on the inside and warm and soft inside--I couldn't stop eating them! Thank you!
I made these and they turned out more like fritters. Very asty, but too thin to be croquettes, and higher in fat due to the infusion of more oil. I recommend using more flour if you want them to turn out more like the pictures.
Thanks for the feedback darksparkm, however I will have to disagree, since I made them as written—and took the photos!
I have been exploring new ways to cook chickpeas recently, so this recipe caught my eye and it looks amazing! Your photography is stunning and I hope to get a chance soon to try this recipe.
I just found your website and tried this recipe last night! It turned out delicious! I left out the jalepeno b/c I didn't have any on hand but I can't wait to make it again exactly as wriiten. Thank you so much for sharing!
Made these recently, and while really tasty (and going to be cooked again soon!) mine were also much more like fritters. I used regular flour instead of whole wheat, which probably had some effect on the hydration of the batter. I ladled them into the pan, and the final "croquette" was very tasty and held together fine. Just something to keep in mind if you find yourself with out the whole wheat flour.
I'd love to keep whole wheat flour on hand more, but I have the worlds tiniest cabinets and it's already a stretch to keep bread flour in addition to AP. *sad*
Guess we could debate about the name all day—shall we just call it a truce and name them “patties”? Alex, I agree that your flour choice could do change the consistency. Either way, I’m sure the taste wasn’t effected much. Hope you enjoyed!