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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.

Recipe from Vegetarian Times magazine:

Print Recipe
Chickpea Croquettes with Tzatziki Sauce Yum
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.
Chickpea Croquettes with Tzatziki Sauce
Course snack
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Croquettes:
  • 1 cup Chickpea flour Besan /
  • cups Chickpeas chickpeas or 1 15oz. canned , drained and rinsed
  • 1 Red bell pepper Small , finely chopped
  • 2 cloves Garlic , minced
  • ¼ cup Parsley Fresh , finely chopped
  • 2 tbsp Lemon juice
  • 1 tbsp Olive Oil
  • 1 tsp Cumin Ground
  • 1 tsp Chili powder
  • to taste Salt
For the Topping:
  • 1 Cucumber Medium , sliced
  • 2 Tomatoes Medium , seeded and chopped (or use 1cup cherry tomatoes)
  • 2 Green Onions - chopped
  • 2 tbsp Lemon juice
  • 1 tbsp Olive Oil
  • Feta Cheese - for serving
  • to taste Salt Pepper &
  • Tzatziki Sauce - for topping
Course snack
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Croquettes:
  • 1 cup Chickpea flour Besan /
  • cups Chickpeas chickpeas or 1 15oz. canned , drained and rinsed
  • 1 Red bell pepper Small , finely chopped
  • 2 cloves Garlic , minced
  • ¼ cup Parsley Fresh , finely chopped
  • 2 tbsp Lemon juice
  • 1 tbsp Olive Oil
  • 1 tsp Cumin Ground
  • 1 tsp Chili powder
  • to taste Salt
For the Topping:
  • 1 Cucumber Medium , sliced
  • 2 Tomatoes Medium , seeded and chopped (or use 1cup cherry tomatoes)
  • 2 Green Onions - chopped
  • 2 tbsp Lemon juice
  • 1 tbsp Olive Oil
  • Feta Cheese - for serving
  • to taste Salt Pepper &
  • Tzatziki Sauce - for topping
Chickpea Croquettes with Tzatziki Sauce
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve each croquette topped with the topping and drizzle some of tzatziki sauce.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeSeptember -- Week 3'.

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