Serves four
(Topping)
1 cucumber, quartered lengthwise and then sliced
1 cup cherry tomatoes, quartered
2 green onions (the whole thing), chopped
2 Tablespoons lemon juice
1 Tablespoon olive oil
1/4 cup crumbled feta cheese
(Croquettes)
1 cup chickpea flour (also called gram flour)
2 heaping teaspoons ground cumin
1 heaping teaspoon chili powder
1/2 teaspoon salt
1 3/4 cups cooked chickpeas or 1 15 – ounce can, rinsed, and drained
4 green onions, chopped
1/2 cup diced red bell pepper
2 cloves garlic, minced
1/4 cup chopped fresh parsley
2 Tablespoons lemon juice
1 Tablespoon olive oil
1. Mix all topping ingredients. To make the croquettes, mix together the chickpea flour, cumin, chili powder, and salt. Mix in 3/4 cup hot water. Stir in the remaining ingredients.
2.Coat a nonskillet with cooking spray or add a little canola oil to a well-seasoned cast iron skillet. Heat over medium heat. Drop four 1/4 cup dollops of the chickpea mixture into the skillet turning the heat down a little. Cook about four minutes per side or until golden. Repeat with the rest of the mixture. Serve two croquettes per person topped with about 1/4 cup of the Greek salad.
Recipe from http://recipe.kaiser-permanente.org
Monday, June 7, 2010
Chickpea Croquettes with Greek Salad Topping
Labels:
20 minute,
Healthy,
Middle Eastern,
Spring,
Summer
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