Chickpea Croquettes

Quick and easy to make Alkaline Vegan Chickpea Croquettes that pair beautifully with a salad or served as an appetizer. There are two dip options to take these to a whole new level.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine wet batter ingredients in a bowl. Set aside.

Step 2

Combine croquette ingredients in a food processor. Blend until well mixed and mashed.

Step 3

Shape croquettes into cylinder like form, dip in wet batter and evenly coat with quinoa flakes.

Step 4

Either bake at 420 F for 20 minutes.

Step 5

Or fry croquettes in grapeseed oil until golden brown.

Step 6

TIP: Heat up oil on medium high in a sauce pan, once it's ready, reduce heat to medium and place in croquettes

Step 7

Serve immediately with dill tahini dip or spicy roasted red pepper sauce. Enjoy!

Step 8

1. Roast red pepper at 425 F for 20 minutes.

Step 9

2. Allow red pepper to cool before adding to food processor with remaining ingredients .

Step 10

3. Can be stored in the fridge for up to two weeks.

Step 11

1. First, mix together tahini and water until tahini is not so thick. The color will change to a lighter tan, that's normal.

Step 12

2. Add remaining ingredients to tahini and mix well.

Step 13

3. Can be stored in the fridge for up to three weeks.