I know I've mentioned before that I have a penchant for fried foods. It's a once-in-awhile treat but there's just something kind of magical about a crisp outside and a perfect inside. Given this love, it's a bit surprising I've not shared croquettes before given the literal definition (bread + fried, made with potatoes). It's easily a winner and although it takes a bit of time, I'd gladly make these for dinner.
This version is adapted from a classic potato version. In place of some of the potatoes, I've added chickpeas. Once the these chickpea croquettes are fried (or baked) up, the chickpeas are barely noticeable. Add to these, a delightful dip and you have yourself a perfect snack or if you're me, dinner.
I will also say, the color and the crispness is much better when fried. However, I know this isn't everyone's favorite method so I've also included instructions on how to bake. You could also prepare these ahead of time, freeze, then bake/fry whenever you were ready!
Chickpea Croquette
variations
I've not done much adapting in this recipe but there are a few ways to have some fun. Also, I'm thinking you could probably make these vegan by dropping the egg(s) and using a bit of flax in the mix and a bit of non-dairy milk and starch in the breading.
Herbs: Swap out the herbs for whatever you have on hand (or leave them out all together).
Cheese: I think these chickpea croquettes would be amazing with about ½ cup of sharp cheddar cheese mixed into the potato/chickpea puree.
Gluten-free: Use your favorite gluten-free breadcrumbs.
Potato Chickpea Croquettes with Garlicky Sunflower Dip
Crisp outsides and creamy centers, these chickpea croquettes are the perfect snack or dinner.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 1 dozen croquettes 1x
Ingredients
Croquettes
1 ½ cups cooked chickpeas, drained and rinsed if using canned
1 cup mashed potato
1 egg yolk
2 tablespoons breadcrumbs
¼ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons minced chives
3 tablespoons minced dill
3 tablespoons minced parsley
Breading
1 cup breadcrumbs
1 egg, whisked
Sunflower Sauce
2 teaspoons olive oil
2 cloves garlic, thinly sliced
½ cup soaked toasted sunflower seeds
½ cup water
2 teaspoons lemon juice
⅛ teaspoon salt
Instructions
- Place the all the ingredients, except the herbs, in a food processor or blender. Pulse until the mixture is fairly smooth. Add the herbs in a pulse a few more times. Transfer the mixture to the refrigerator and let rest for 20 minutes.
- To get the croquettes ready to cook, remove the mixture from the refrigerator. With your hands slightly wet, take about ¼ cup worth of mixture and pat/roll it into a log that is roughly ½” thick and 4” to 5” in length. Place it in the whisked egg then transfer it to the breadcrumbs. Pat the croquette into the breadcrumbs, flatting the sides as you do. Repeat with the remaining mixture.
- To Fry (my preferred method): Heat ¼” of oil in a pan with tall sides. Place the croquettes in the hot oil and fry for 2 to 3 minutes, until crisp and gold. Repeat with remaining three sides.
- To Bake: Heat oven to 425˚F. Make croquettes as written and place on a sheet tray covered with parchment. Brush with a bit of oil and bake for 15 minutes. Flip and bake for another 10 to 15 minutes until crisp and golden.
- To make the dip, pan-fry the garlic in the olive oil until it’s golden then add it to a blender with the remaining ingredients. Purée until smooth, add more water as needed. Taste and add salt. Serve the croquettes the sunflower dip.
Notes
Tips + Tricks: you can shape these croquettes however you like, I just prefer them in stick form (a bit easier to dunk!)
Use up leftover ingredients: chickpeas, breadcrumbs, potatoes
Link: recipe adapted from these potato croquettes.
Explore Chickpeas
Chickpeas are always in my pantry. They make a quick meal, like these turmeric chickpeas, but can also serve as a great dip, deli sandwich, or addition to soup. They are versatile and a power boost to any meal.
Buffalo Chickpea Salad with Homemade Ranch
Chickpea Shawarma Stuffed Pita
Turmeric Chickpeas
Meredith | Earth & Oven says
These are incredible. Also a huge fan of fried foods, especially when there is fresh ingredients inside like chickpeas and herbs. Love this!
ScullyRose says
Do you have a vegan version of this recipe?
Erin Alderson says
I give a general idea of how to do it in the variations section (essentially use egg replacer in the croquettes and non-dairy milk/starch as a breading binder.
Mimi says
Oh goodness these are lovely and sound just wonderful!
Natalie says
I really liked these! I didn't have any luck keeping them in the desired shape, so I might not make them for guests, but they were yummy. I made one batch fried and baked the second batch. I actually preferred the baked batch--I could taste the flavors of the herbs better.
★★★★