Chickpea Croquettes with Parsley & Tahini Dip

Photography, © Foodivine studio

Inspired by falafels, these croquettes can also be served in a pita garnished with lettuce, tomatoes and cucumber.

  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Parsley & Tahini Dip (recipe, this page):


In food processor, pulse chick­peas, flour, garlic, onion, parsley, mint, nutritional yeast, lemon zest, cumin and baking powder until combined and mixture reaches coarse consistency. Season with salt and pepper.

Preheat oven to 400°F; line baking sheet with parchment paper. With wet hands, shape chickpea mixture into 2-inch balls, about 1/4 cup at a time. Place balls on prepared baking sheet and flatten slightly. Using pastry brush, brush croquettes with oil.

Bake, flipping halfway through cooking time, until croquettes are golden brown, about 20 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 3 months.) Serve hot or cold with Parsley & Tahini Dip.


Parsley & Tahini Dip

In bowl, whisk together 3/4 cup tahini, 1/2 cup lemon juice, 1/4 cup water and 1 tsp maple syrup or liquid honey. Stir in 1/2 cup finely chopped fresh flat-leaf parsley and 1 clove garlic, finely chopped, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1 cup.

Nutritional facts PER SERVING

  • Iron 11,2 mg
  • Fibre 20 g
  • Sodium 525 mg
  • Sugars 13 g
  • Protein 2 g
  • Calories 665
  • Total fat 32 g
  • Cholesterol 0 mg
  • Saturated fat 5 g
  • Total carbohydrate 69 g
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Vegetarian Recipes

Chickpea Croquettes with Parsley & Tahini Dip