Makes: 16 croquettes
Prep. Time: 5 minutes
Cook Time: 10 minutes
2 (15 oz.) cans Garbanzo beans
2 tsp. Cumin
1/4 c. Cilantro
1 c. Fresh peas
1. Drain and rinse the garbanzo beans. Place the garbanzos in the bowl of a food processor with the shallot, cumin, and cilantro. Pulse for about 30 seconds, until well chopped. Add salt and pepper to taste.
2. Transfer the mixture to a medium size bowl and stir in the peas and egg.
3. Divide the mixture evenly in 16 portions and shape each into golf-ball sized balls.
4. In a large skillet, heat a few tablespoons of oil over medium-high heat. Fry the croquettes, turning occasionally, until golden brown – about 3 to 5 minutes. Repeat with any remaining croquettes. Serve while warm, topped with your favorite hot sauce.
Croquettes are typically small, lightly fried balls of potato served as appetizers. This version swaps out the potato, which can get heavy and a little monotonous, for mashed chickpeas. Dotted with sweet spring peas and dipped in your hot sauce of choice, these little bites are the perfect start to any meal. They also make great finger food at a cocktail party.
seasonal RECIPES for those who love to EAT
There haven't been any comments yet, be the first to share your ideas about this recipe!