Chickpea Croquettes With Greek Salad Topping Recipes
CHICKPEA CROQUETTES WITH GREEK SALAD TOPPING
These spiced chickpea croquettes are topped with a delicious Greek salad inspired topping. I adapted this recipe from the October, 2009 issue of Vegetarian Times.
Provided by falafel
Categories Beans
Time 30m
Yield 4 Croquettes, 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- Mix the topping ingredients 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.
Nutrition Facts : Calories 378.7, Fat 12.7, SaturatedFat 4, Cholesterol 16.7, Sodium 785.3, Carbohydrate 56.2, Fiber 7.1, Sugar 5.7, Protein 12.2
MARINATED GREEK-INSPIRED CHICKPEA SALAD
This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip--sort of like a Greek salsa.
Provided by Michelle Walker
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
- Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
- Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 28.7 g, Cholesterol 33.7 mg, Fat 18.3 g, Fiber 5.1 g, Protein 10.8 g, SaturatedFat 7.1 g, Sodium 816.5 mg, Sugar 4.5 g
CHICKPEA CROQUETTES WITH GREEK SALAD TOPPING
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!
Provided by SarahBeth
Categories < 60 Mins
Time 40m
Yield 12 patties, 6 serving(s)
Number Of Ingredients 17
Steps:
- 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 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.
- 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.
Nutrition Facts : Calories 212.4, Fat 6.8, SaturatedFat 0.9, Sodium 427.7, Carbohydrate 31.5, Fiber 6.3, Sugar 4.3, Protein 8.2
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