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!
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 1/2 cup of sharp cheddar cheese mixed into the potato/chickpea puree.
Gluten-free: Use your favorite gluten-free breadcrumbs.
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
These are incredible. Also a huge fan of fried foods, especially when there is fresh ingredients inside like chickpeas and herbs. Love this!
Do you have a vegan version of this recipe?
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.
Oh goodness these are lovely and sound just wonderful!
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.
These Potato Chickpea Croquettes look absolutely delicious! I love the combination of creamy potatoes and hearty chickpeas—they must be so satisfying. And that garlicky sunflower dip sounds like the perfect complement! I can already imagine how well the flavors would balance. These would be perfect as a snack, appetizer, or even as part of a light dinner. I can’t wait to try making them this weekend!