Vegetarian nuggets made with chickpeas and vegetables
To change a bit of the classic falafel, today I offer a recipe for chickpea and vegetable croquettes. Crispy on the outside and tender on the inside, they will be perfect for a satisfying little vegetarian dish.
I fried them in an oil base, but I think it is also possible to bake. Then, refrigerate the dough for 1 hour before forming the croquettes and remember to press them well to compact them.
I served my croquettes with a small tahini sauce and seasonal raw vegetables: lamb lettuce, carrots and beets.
Preparation time: fifteenminutes
Cooking time: twentyminutes
Type of plate: Main dish
onetablespoon of coffeeDried oregano
onetablespoon of coffeesmoked paprika
salt and pepper
onesoup spoonold fashioned mustard
Peel and chop the onion. Peel and dehydrate garlic cloves. Clean the leek and cut it into julienne. Peel the carrots and grate them_ Peel the beets and grate them. Mix the beet, one of the grated carrots and the mache in a bowl, set aside.
Put in the bowl of your blender: 1 grated carrot, Julian leek, cooked chickpeas, 2 eggs, breadcrumbs, chopped onion, garlic cloves, dried oregano, smoked paprika and 1 tablespoon olive oil, salt and pepper. Mix until a thick and homogeneous dough remains sticky (add breadcrumbs if the dough is too liquid).
Take the chickpea dough with two tablespoons and shape the croquettes that you will place in a very hot pan with a base of frying oil. Cook for 3 minutes on each side and then place it on a paper towel.
Prepare a sauce for the seeds by mixing the tahini, the remaining coconut cream and the lime juice. Salt and pepper
Prepare a vinaigrette by mixing 5 tablespoons of sweet vinegar, 1 tablespoon of old-fashioned mustard and 5 tablespoons of olive oil. Salt and pepper, mix well and pour over raw vegetables.