Chickpea Croquettes With Greek Salad Topping |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Also from vegetarian times. This sounds like something I used to get from a little greek restaurant in college. I can't wait to try this out! I also thought this might be a great appie for a dinner party or a good finger food for a cocktail type party! Also, it says a good sub for the chickpea flour would be a whole wheat although I might try half whole wheat half regular. Let me know what works and I can update! Ingredients:
1 cucumber, quartered and sliced (1 cup) |
1 cup cherry tomatoes, quartered |
2 green onions, chopped |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1/2 cup crumbled reduced-fat feta cheese |
1 cup chickpea flour |
2 teaspoons ground cumin |
1 teaspoon chili powder |
1/2 teaspoon salt |
1 (15 ounce) can chickpeas, rinsed and drained |
4 green onions, chopped (1/2 cup) |
1/2 cup diced red bell pepper |
1/4 cup chopped fresh parsley |
2 tablespoons lemon juice |
1 tablespoon olive oil |
2 garlic cloves, minced (2 tsp.) |
Directions:
1. To make Topping:.
2. 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.
3. To make Croquettes:.
4. Whisk together chickpea 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.
5. Coat nonstick skillet with cooking spray; heat over medium heat. Scoop 4 1/4-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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