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Croquettes de pois chiches aux herbes dorées, intérieur vert, avec sauce au tahini, radis, laitue et citron
Team Curcuma

Herby chickpea croquettes

Golden croquettes, bright green inside, the easy cousins of falafel: cooked chickpeas, parsley, coriander, mint and cumin, served with a tahini sauce. Ready in 35 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings : 4 portions (16 croquettes)
Course : Main Course, Snack
Cuisine : Middle Eastern
Calories : 390
Ingredients Préparation Notes

Ingredients
  

Croquettes
  • 480 g cooked chickpeas (2 x 400 g tins, drained)
  • 1 bunch flat-leaf parsley (about 30 g)
  • 1/2 bunch fresh coriander or more parsley
  • 10 leaves mint
  • 1 small onion
  • 1 clove garlic
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 lemon (zest and 1 tbsp juice)
  • 3 tbsp gram (chickpea) flour or wheat flour
  • 1/2 tsp salt
  • pepper
  • 4 tbsp olive oil for frying
Tahini sauce
  • 3 tbsp tahini (sesame paste)
  • 4 tbsp plain yoghurt or cold water for a vegan version
  • 1/2 lemon (juice)
  • 1 pinch turmeric optional
  • 1 pinch salt

Préparation
 

  1. Rinse the chickpeas, drain them and dry them well in a tea towel. Wash and carefully dry the herbs. Peel the onion and garlic.
  2. Pulse the onion, garlic and herbs in a food processor, then add the chickpeas, spices, lemon zest and juice, salt and pepper. Blitz until you have a mixture that is still slightly grainy.
  3. Add the gram flour and mix. If possible, leave the mixture to rest for 15 minutes in the fridge.
  4. With slightly damp hands, shape 16 small patties about 4 cm across.
  5. Heat the oil in a large frying pan over a medium heat. Fry the croquettes for 3 to 4 minutes on each side until golden, in two batches if necessary, then drain them on kitchen paper.
  6. Mix the tahini, yoghurt, lemon juice, turmeric and salt until you have a smooth sauce. Serve the croquettes hot with the sauce.

Notes

Oven version: 20 to 25 minutes at 200°C (180°C fan), turning them halfway through. Vegan and gluten-free with gram flour and a sauce made with water. Cooked croquettes keep for 3 days in the fridge; raw, they can be frozen.