Recipe Spanish Chickpea Croquettes

[Barriehie]

I absolutely love chickpeas. The ease of preparation and nutritional punch are well appreciated. Makes about 4 servings.

Ingredients

• 10 oz chickpeas *
• 1/2 cup shredded mozzarella
• 1 egg, beaten
• 1/2 carrot, grated
• 1/2 tsp each of onion powder, garlic powder, cayenne powder
• 1/4 tsp garam masala
• Pinch of cumin
• 1 Tbsp chopped cilantro
• 1 well diced red pepper, hot or sweet, it's a color thing
• S and P to taste
• 
  
• 2 eggs, beaten, for a wash
• Panko bread crumbs to bread with

Method
Mash your chickpeas well. Add in the remaining ingredients and thoroughly incorporate. This is where I pause for 15 minutes and let the moisture in the egg permeate everything. While that's happening heat up your oil.

Now shape your croquettes and dip in the egg wash and then the bread crumbs. Fry until golden.

Original suggestion was to serve with an aioli but I went with a cucumber chutney from my garden cucumbers like this:

This recipe is inspired by MypinchofItaly and her salmon and rice croquettes...

Recipe is modified from Spain On A Fork.

* I prepared my chickpeas from dry. If you're doing the same and want to know how many to start with you can use this:

 

[SoCalZone10]

I like it until I read fry, can you bake it and it’s crunchy.

 

[Barriehie]

I like it until I read fry, can you bake it and it’s crunchy.

I think you could bake it. I would, after breading, set them on a rack a bit to dry before baking. They'll come out better, or thin the egg wash some. I would go with drying awhile, how long depends on your kitchen environment.

 

[karadekoolaid]

Great!
One question though. What makes them Spanish?

 

[Z-Cook]

Do you prefer to used canned or do you cook them yourself?

 

[Z-Cook]

Great!
One question though. What makes them Spanish?

Spanish dish!

 

[SoCalZone10]

Spain on Fork is where he gets the recipe from, my guess.

 

[Barriehie]

Great!
One question though. What makes them Spanish?

The website!

This.

 

[Barriehie]

Do you prefer to used canned or do you cook them yourself?

I buy them dry since they're considerably cheaper than canned. For this recipe I started out with 4 oz. of dried and poured boiling water on them to sit overnight. Then pressure cooked for an hour and after draining had 10 oz. to use. Nothing but beans...

Like this to figure what you need:

 

[SoCalZone10]

They are cheaper but sometimes I soak them and forgot and they they go moldy, so that’s why I buy the canned version now.

 

[Barriehie]

They are cheaper but sometimes i soak them and forgot and they they go moldy, so that’s why I buy the canned version now.

I put them right in the middle of the counter so I can't miss it. Usually too with all that effort I don't forget.

 

[SoCalZone10]

I put them right in the middle of the counter so I can't miss it. Usually too with all that effort I don't forget.

I do too and still miss until it stinks to high heaven. But going forward, if I do, I will use it as fertilizer, which is what I do now with soy bean.

 

[badjak]

I put the bowl with soaking chickpeas in the sink.
No ways I will miss it as I do the dishes every day.

I like the recipe and think I will try something like that.
I had been thinking of using chickpea flour

 

[Barriehie]

I put the bowl with soaking chickpeas in the sink.
No ways I will miss it as I do the dishes every day.

I like the recipe and think I will try something like that.
I had been thinking of using chickpea flour

Bread them with the flour?

 

[badjak]

Bread them with the flour?

I didn't think of that.
Maybe...