Recipe: Chickpea Croquettes

CHICKPEA CROQUETTES

"These protein-packed croquettes are great for days when you want to fix something straight from the pantry for a quick dinner."

2 cans (15-ounces each) chickpeas, rinsed and drained
2 cloves garlic, peeled and crushed
1 bunch green onions, trimmed and chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons chopped fresh cilantro
1 small egg, beaten
2 tablespoons whole wheat or all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup vegetable oil

Place the chickpeas in a food processor and process until smooth. Add the garlic, green onions, cumin, and coriander. Process until well-combined.

Scrape the chickpea mixture into a medium bowl. Add the cilantro, egg, flour, salt, black pepper, and cayenne pepper. Stir well, adding more flour if necessary to form the mixture into a dough.

Dust your hands with flour to prevent the dough from sticking to your fingers. Shape the dough into 12 patties. Place on a plate, cover with plastic wrap, and refrigerate for 30 minutes.

Heat the oil in a large skillet over medium-high heat until hot but not smoking. Fry the patties for 2 to 3 minutes on each side, or until crisp and golden brown. Remove from the oil to a paper towel-covered plate to drain.

Servings: 8
Source: The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the Caribbean by Angela Shelf Medearis