I put this on my Facebook page, but it is so popular I’m posting it here too…these really are delicious!
![Chickpea Fritters](https://www.taylormademeals.com/wp-content/uploads/2018/05/IMG_6250-1-792x1024.jpg)
Chickpeas, cumin and fresh herbs patted into tasty little cakes, sautéed and served with a cucumber, tomato and feta topping. The original recipe appeared in Vegetarian Times in 2009…shows you how long I’ve been making (and eating!) them
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Sometimes I skip the Greek salad topping and go with sriracha + mayo, my favorite all-purpose sauce, but I do love the briny feta, cold crunchy cucumbers and tomatoes, and the acidity of the lemon juice…mmmm, I want some more right now!
Chickpea Croquettes with Greek Salad Topping
Serves: 4
Ingredients
- 1 cucumber quartered and sliced (1 cup)
- 1 cup cherry tomatoes – quartered
- 2 green onions – chopped
- 2 Tbs. lemon juice
- 1 Tbs. olive oil
- 1/2 cup crumbled feta cheese – optional (Omit for vegan)
- Croquettes
- 1 cup chickpea flour
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1 15-oz. 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 Tbs. lemon juice
- 1 Tbs. olive oil
- 2 cloves garlic – minced (2 tsp.)
Directions
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:
1. Whisk together chickpea flour, cumin, chili powder, and salt in bowl. Whisk in 1/3 to 1/2 cup hot water. Stir in remaining ingredients, and season with salt and pepper, if desired.
2. 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.
3. Flip with spatula, and cook 3 to 4 minutes more. Repeat with remaining chickpea mixture. Serve each Croquette topped with 1/4 cup Topping.
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Recipe: Chickpea Fritters