Light and Protein-packed Vegan Croquettes

Name: Light and Protein-packed Vegan Croquettes
Prep time: 25 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: European
Ingredients: To make about 20 croquettes:; 150g potatoes peeled, to boil; 40g mélange nuts; 3 tsp garlic paste; salt a generous pinch; 1 tsp lemon juice; Fresh parsley leaves loads; 130g canned chickpeas + liquid; 130g canned lentils; 2 tbsp tahini; 1 onion; 2 tsp cumin; 1 tsp coriander seeds; pepper a generous pinch; 1 tbsp olive oil; 50g chickpea flour

by Micaela Harrasser June 26, 2023

June 26, 2023

Summer calls for light, delicious and healthy snacks. These croquettes are perfect as side snack or in a salad!

Thanks to the chickpeas, chickpea flour and lentils the croquettes are rich in proteins. They are also vegan, so also perfect if you are lactose intolerant! 😉 The best part is that you can make a bunch and store them in the fridge for later use during the busy week!

If you do not have chickpea flour, you can add maizena (corn flour). If you like a bit of crunch, you can also add a couple of tablespoons of breadcrumbs or panko. Also make sure to play around with spices and herbs. Note that if using already ground spices, the flavor is less potent so you might have to add much more. Adjust the flavoring at the end to make sure they are bursting with flavor! For instance, I had to add a lot of parsley and garlic paste 😉 for extra spice, add some paprika. Enjoy!

[ratings]

Light and Protein-packed Vegan Croquettes

Serves: 4 Prep Time: 25 min (+1h rest) Cooking Time: 20 min 20 min Nutrition facts: 200 calories 20 grams fat

Ingredients

To make about 20 croquettes:

150g potatoes peeled, to boil
40g mélange nuts
3 tsp garlic paste
salt a generous pinch
1 tsp lemon juice
Fresh parsley leaves loads
130g canned chickpeas + liquid
130g canned lentils
2 tbsp tahini
1 onion
2 tsp cumin
1 tsp coriander seeds
pepper a generous pinch
1 tbsp olive oil
50g chickpea flour

Instructions

chop the potatoes into small cubes and boil them until soft, about 10 minutes.
In a large stand mixer with blades, add the nuts (and spices if whole).
Use pulses until you get a coarse powder.
Add the garlic, lemon juice, onion (and spices if ground).
Continue mixing for around 30 seconds.
Add the potatoes and a generous fist of parsley leaves (don’t worry, you’ll need plenty).
Mix until you get a paste.
Add the tahini, olive oil, chickpeas (with their liquid), lentils, a generous pinch of salt and pepper.
Mix until everything is incorporated.
Finally, add the chickpea flour in (you can use maizena instead) and mix to incorporate one last time.
Now taste and add extra ingredients (I ended up adding extra parsley) until you are happy with the flavor.
Using a tablespoon, take the mix out, roll it into extra chickpea flour and using your hands make small balls.
Be careful to not press too much as the mix is not very dry.
Place the balls on a tray lined with parchment paper.
Let the balls rest for at least 1h in the fridge before cooking them.
Heat a generous amount of oil in a non-stick pan.
Once hot, add the balls.
Gently press them onto the bottom of the pan with a spatula to flatten them.
Cook on medium heat, ideally covered with a lid, for 2 minutes each side.
Repeat the heating step, for a total of two cooking steps per side.
Once cooked, transfer onto a plate lined with kitchen paper to absorb the oil.
Let it cool for a few minutes, then serve as a side (you can use a yoghurt dip) or in a salad.