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.
Croquettes made with chickpeas and chickpea flour. They taste a lot like Indian bhajias. These croquettes are shallow fried and 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.
1½cupsChickpeas chickpeasor 1 15oz. canned , drained and rinsed
1Red bell pepperSmall , finely chopped
¼cupParsleyFresh , finely chopped
For the Topping:
1CucumberMedium , sliced
2TomatoesMedium , seeded and chopped (or use 1cup cherry tomatoes)
2Green Onions- chopped
Feta Cheese- for serving
to tasteSalt Pepper&
Tzatziki Sauce- for topping
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.