chickpea potato croquettes

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• 1 15 oz can chickpeas - smashed if hard simmer in water for 20 minutes to soften
• • 2 potatoes, large parboiled then shredded
• 1 onion, grated 
• 1 handful Parsley, fresh minced 
• 1 jalapeno, diced

• 1 tsp salt or to taste

• 1 tsp turmeric
• 1 tsp onion powder
• 1 tsp garlic powder
• • 2 Eggs beaten

3/4 cup breadcrumbs - farofa or gf breadcrumb

1/4 cup flour - gf can be replaced or chickpea flour 

Par-boil the potatoes in salted boiling water. You want a fork to go halfway through, but not fully cooked through. 

Allow to cool, then peel and grate the potatoes using a box grater and place in a large bowl

Grate the onion, then squeeze out all the excess water and add the grated onion to the potatoes

Drain the chickpeas and mash them with a masher or a fork, then add to the bowl - if the chickpeas are too hard simmer them in water for 20 minutes to soften.

Add the lightly beaten eggs, flour, parsley, salt, and pepper along with 2 tablespoons of the breadcrumbs

Time to smoosh the ingredients together to combine 

Shape the patties either to disks or logs, and make sure to pat them together so as not to fall apart

Heat some of the oil in a skillet over medium heat and gently place a few patties into the pan at a time. 
Pan-fry them for a few minutes on each side until they are golden and flip them over.

Once both sides are cooked, place on paper towels to remove excess oil and repeat the process until all of the patties are cooked

serving suggestions 

fruit or mint chutney

fresh cucumbers 

pickles

appetizer 

soup and salad night