4fe9ea995f388 Click image to enlarge
Course: Starter
Dish: Vegetarian
Nutritional information per serving:


Share this recipe on Twitter:

Silvia’s Chickpea Croquettes

"Canned chickpeas are one of my cupboard’s must-have ingredients!"

3 Sweet potatoes
1 Carrot
1 Can of chickpeas
1 Red onion
A pinch of dried chilli flakes
Juice of 1 lemon
2 Tablespoons olive oil
A Handful of breadcrumbs
A Handful of chopped parsley
1 Tsp toasted coriander seeds, ground
Salt and pepper to season
1 Egg
1.    Preheat the oven to 180ºC, drain the chickpeas in a large bowl and roughly mash with a potato masher - you don't want a puree but lumps here and there.
2.    Peel and grate the sweet potato and carrot and finely chop the onion, add to the bowl with all other ingredients and mix everything together.
3.    Line a baking tray with grease proof paper, rubbing a little oil on it.  Take a handful of the mixture, about the size of a clementine, roll in hands until it forms a ball and then flatten down to about an inch thick. (It doesn’t matter if there are small protruding pieces - these will become nice and crispy as they cook)
4.    Pop them in the refrigerator to firm up for a while, or just bake them directly in the oven for around 25 minutes.
© 2019 Canned Food UK, all rights reserved
About Us
Skip to toolbar