Vegan Chickpea Croquettes recipe
Easy Crispy Vegan Croquettes made with canned chickpeas and leftover quinoa, with a satisfying nutty flavor and a gorgeous crunchy texture! Paired with tahini dill sauce, the perfect plant-based snack but they also make a great filling for wraps or vegan burritos.
Servings: 20 Pieces
Ingredients
- 15 oz chickpeas drained or 1.5 cups cooked
- 1 cup cooked quinoa
- 1.5 cup of cauliflower florets or use a mix of veggies with the cauliflower
- 1 tsp dried parsley or 2 tbsp fresh
- 1/2 tsp dried dill or 1 tbsps fresh
- 1/2 tsp of garlic powder
- 1/4 tsp black pepper
- 1/2 tsp or more salt
- 1 tbsp tahini
- 1/4 cup or more breadcrumbs
For making wraps
- tahini dill sauce
- chopped tomato
- chopped onions
- pickles or pickled Jalapeno
Instructions
- Line a baking sheet with parchment and preheat the oven to 425C (220C)
- Add all of the ingredients under croquettes except bread crumbs to a food processor, pulse for 4-5 secs at a time until the mixture is evenly coarsely chopped
- Transfer to a bowl, if the mixture is too wet, add 2-3 tbsp of bread crumbs and mix it
- Shape the mix into whatever style of croquettes that you want
- Roll each of them in bread crumb and place on a parchment lined baking sheet
- Bake at 425F (220C) for 18-20 mins or until golden on the top
- Serve these croquettes in wraps or bowl with the tahini dill sauce and ret of the garnishes
Notes
Use this recipe for the tahini dill sauce
Storage:
- These can be stored in the refrigerator up to 3 days and frozen for up to a month
- If you do plan to freeze them, then add 2-3 tsp of flour before mixing the croquette so that they do not crumble too much when you reheat them
Nutrition
Serving: 1croquettes | Calories: 58kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg