Chickpea Croquettes with Greek Salad Topping

 

I love the greek salad topping for these croquettes. This is a slightly altered version of a Vegetarian Times Magazine October 2009 issue recipe.

 

 

 

 

 

 

 

Chickpea Croquettes with Greek Salad Topping

Topping

  • 1 cucumber, quartered and sliced (1 cup)
  • 1 cup cherry tomatoes, quartered
  • 2 green onions, chopped
  • 2 Tbs. lemon juice
  • 1 Tbs. olive oil
  • ½ cup crumbled feta cheese

Croquettes

  • 1 cup whole wheat pastry flour
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. salt
  • 1 15-oz. can chickpeas, rinsed and drained
  • 4 green onions, chopped (½ cup)
  • ½ cup diced red bell pepper
  • ¼ cup chopped fresh parsley
  • 2 Tbs. lemon juice
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)

To make Topping:
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.

To make Croquettes:
Whisk together 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.

Coat nonstick skillet with cooking spray; heat 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 Greek salad topping.

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