VeganMoFo V: Chickpea Croquettes Revisited

First of all, did you hear it's MOFO HUMP DAY?!  WEEEEEEEE!

So, this is another recipe from MoFo past.  During my first year, I spent most of the time veganizing omni things.  I found a recipe for salmon croquettes by Paula Deen and followed it completely, using chickpeas instead.  It wasn't big on flavor and quite boring.  So, I started thinking about the croquettes we had as a kid.  I think I remember them being a weekly thing for a little while.  They had a bunch of flavor and color to them.

that's some tasty business

Chickpea Croquettes
(makes 8)

This is easily made gluten and/or soy free.  I like 'em with a squeeze of lime and some tartar sauce, but they'd be fantastic with some remoulade.

Two 15 oz cans chickpeas, rinsed and drained

⅓ cup vegan mayonnaise

1 Tbsp lemon juice

1 tsp lemon zest

¼ cup minced red bell pepper

2 Tbsp minced celery

4 green onions, minced

2 toasted nori sheets, crumbled into a powder (optional)

2 Tbsp fresh dill or parsley, minced

½ tsp Garlic Pepper or granulated garlic

½ tsp paprika

¼ tsp onion powder

¼ tsp cayenne pepper
⅓ cup bread crumbs

salt and pepper to taste

⅓ cup flour or starch

Mash the chickpeas in a large mixing bowl until no whole beans are left. Stir in the mayonnaise, lemon juice, zest, bell pepper, celery, onions, nori, dill or parsley, and spices. Mix thoroughly before stirring in the bread crumbs.  Salt and pepper to taste.

Heat a large skillet over medium high heat. Coat with a thin layer of olive oil. Use ¼ cup scoop to form patties.  Dredge each patty in a little bit of flour or starch before placing in the skillet. Fry until golden brown, a few minutes on each side.

served with some mixed greens

This was so much better than my first attempt 3 years ago.  It's got a little crisp on the outside and a flaky, tender middle.  Me likes!

Tomorrow, I'm gonna be doing something with matcha.  Oh, and I've been doing something for my next rainbow day.  It involves alcohol so wooo!