Before you say anything, I know. I KNOW.
It’s been far too long since I’ve posted something.
I have excuses aplenty, including some travel and sickness (an all over body rash, anyone?). This post just keeps getting better. 😉
Anyway, I’m going to try to be more vigilant with my posts. I’ll TRY.
Also, I know this is a savory post. My first, in fact. I am a pastry chef, but I do enjoy cooking too, as evidenced by my daily (ok…at least a couple of times a day) visit to tastespotting.com and punchfork.com. Being vegetarian is both challenging and rewarding, and sometimes, this girl needs more than a salad.
So when I want something fast, versatile, and satisfying, I make chickpea croquettes. I top salads with them, stuff them into pita, make them into burgers, drench them in buffalo sauce…I also change up the nuts, beans, and spices to suit my mood.
1 Tablespoon olive oil
1 teaspoon minced garlic
2-15 oz cans chickpeas, drained and rinsed
¼ cup almonds, finely ground
1-2 teaspoons ground cumin (I always add 2 tsp)
1 teaspoon ground chili powder or curry powder
Vegetable oil or spray
Heat olive oil in a medium sized pot. Add garlic, and cook until fragrant and golden brown. Turn off the heat. Add chickpeas, and mash lightly with a potato masher or the back of a wooden spoon. I stop mashing when about half of the beans are left whole for added texture. Stir in spices and ground almonds. Stir in the egg. Heat a cast iron skillet on medium heat. Coat the pan with oil (or use spray for a less crispy crust). Using a cookie scoop, scoop the chickpea mixture onto the skillet, leaving enough space to spread and flip them; do not over crowd the pan. Spray or coat the back of a metal spatula with oil. Use the sprayed spatula to press the patties into a ½” thickness. Let cook for about 2 minutes, until the bottoms are medium brown. Flip them over and cook for an additional 2 minutes. Serve warm. Let cool completely before storing in an airtight container in the fridge for up to a week.