I'm always on the lookout for new ways to prepare chickpeas. This recipe is as easy as pancakes...
I adapted it from the October, 2009 issue of Vegetarian Times.
Croquettes
1 cup flour (I use chickpea, whole wheat, or unbleached all purpose)
2 t ground cumin
1 t chili powder
1/2 t salt
1 1/2 cups cooked chickpeas (or one 15 oz. can, drained)
1/2 cup chopped green onions
1/2 cup diced red pepper
2 T lemon juice
1 T olive oil
2 garlic cloves, minced
Whisk together the dry ingredients, then whisk in 3/4 cup hot water. Stir in the rest of the ingredients.
Coat a skillet with cooking spray and heat over medium heat. Add the batter to the skillet 1/4 cup at a time to form patties. Reduce the heat to medium-low and cook until they're golden on that side, then flip and cook until they're golden on the other side. You should have enough batter for 8 patties.
Topping
1 cucumber, quartered and sliced
1 cup chopped tomatoes
1/2 cup chopped red onion
1/2 cup crumbled feta
2 T lemon juice
1 T olive oil
salt
pepper
Mix everything together and serve atop the croquettes. I usually make my topping mixture ahead and chill it because I like the contrast of the chilled topping and the warm croquettes.
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