Got Canned Chickpeas? Make these Spanish Chickpea Croquettes

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber while crushed crackers can be more affordable.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based alternative, while aquafaba is a cost-effective egg replacer.

Drain one can of chickpeas into a colander and rinse under water.

Transfer the chickpeas into a large bowl and mash with a potato masher or large fork until well mashed.

Finely shred 60 grams of manchego cheese and add it to the mashed chickpeas.

Crack in one large egg and finely grate one small peeled carrot into the mixture.

Add 2 tablespoons of chopped fresh parsley, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin.

Season with sea salt and freshly cracked black pepper, then mix until well combined.

Push down on the mixture until it reaches a paste-like texture to ensure all ingredients are well bound.

Grab a spoonful of the mixture and shape it into a croquette, about the size of a large egg. If the mixture is too wet, add breadcrumbs; if too dry, add whisked egg.

Heat a large fry pan over medium heat and add 240 ml of sunflower oil, allowing it to heat for about 10 minutes.

In a bowl, add 60 grams of all-purpose flour. In a separate bowl, crack in 2 eggs, season with salt and pepper, and whisk together. In a third bowl, add 130 grams of plain breadcrumbs.

Coat each croquette first in flour, then in the egg wash, and finally in breadcrumbs, ensuring they are fully coated.

Once the oil is hot, add the croquettes to the pan in a single layer, frying for 3-4 minutes until golden brown on all sides.

Remove the croquettes from the pan and transfer them to a dish lined with paper towels to drain excess oil.

To make a simple mayo alioli, add 2 roughly chopped cloves of garlic and 1/4 teaspoon of saffron threads into a mortar with a pinch of sea salt and pound into a paste.

Add 120 grams of mayonnaise, 15 ml of extra virgin olive oil, and 5 ml of fresh lemon juice to the paste, seasoning with salt and pepper, then whisk until creamy.

Serve the croquettes with the mayo alioli.

Cooking Techniques

Equipment Needed

Spice Level: