This is one of my favorite recipes and I find myself coming back to it all the time with little tweaks and modifications on the original to fit what I happen to be in the mood for. Sometimes I put them on pita and eat them like felafel and sometimes I want them as a savory side to a soup or salad. This time, I was really craving a little of all of that. I made the traditional mint tzatziki and added lemon zest, more fresh herbs and these AMAZING turmeric spiced chickpeas for added protein and heat. Your optimal choice would be to sprout the chickpeas overnight, but using a can of rinsed peas works just as well and certainly expedites this as a quick lunch. I usually make the batter for the croquettes ahead of time and keep it in the refrigerator so that I can just scoop out individual portions and make them right on the spot. They take minutes in the skillet. You can also bake them on a sheet pan at 375 ahead of time and freeze them for later. They are easily reheated in the oven. So versatile!
INGREDIENTS
CROQUETTES
1 medium to large zucchini, grated
1 large leek, thinly sliced (white and light green parts only - save the dark green tops for stock!)
2 cloves of garlic, minced
4 - 5 medium cremini mushrooms, diced
1|2 cup arborio rice
1 cup vegetable or chicken stock, warmed
1 egg (substitute a flax egg for vegan - 1 T flax meal soaked in 3 T water)
1|4 cup flour ( I used oat flour - gluten free works great)
1|4 tsp baking powder
1 - 2 T nutritional yeast
freshly chopped parsley
sea salt + black pepper to taste
olive oil
--> Put the zucchini into a thin dish towel and squeeze out all of the water. Set aside. Cook the arborio rice like risotto. Add the rice to a dry skillet and toast for 2 minutes on medium heat. Gradually add the warm stock one half cup at a time, stirring until it has been absorbed until all of the stock has been added and the rice is tender and a little sticky. Remove it to a mixing bowl and set aside. Warm some more olive oil in the same skillet and add the leeks, mushrooms and garlic, cooking until tender. Add the vegetables and the zucchini to the cooled rice and season with salt and pepper. Mix the dry ingredients together and add the rice mixture until a sticky, doughy batter comes together that can be formed into patties. Chill for about 20 minutes while you make the chickpeas and the tzatziki.
SPICED CHICKPEAS
1 cup cooked chickpeas, drained and rinsed if using canned
turmeric powder
cumin powder
paprika powder
garlic powder
sea salt + black pepper to taste
olive oil
fresh chopped cilantro
--> Warm 1 T olive oil on medium in a skillet. Add the chickpeas and spices and cook until they become slightly crispy and very fragrant. Season with salt + pepper and garnish with cilantro. Set aside.
TZATZIKI
1 cup plain, Greek yogurt (substitute coconut yogurt for vegan)
1|4 cup cucumber, peeled and grated
1 - 2 T fresh lemon juice, peel reserved for zest
fresh chopped mint
sea salt to taste
--> Mix all ingredients together in a small bowl and refrigerate while you assemble the croquettes.
Form the croquettes into small patties, pressing down slightly and cook in olive oil until golden on each side, about 2 - 3 minutes. Serve immediately or freeze for later.
Try them on mixed greens with seasoned, sliced tomatoes. Add the chickpeas and top the croquettes with the yogurt sauce and garnish with extra mint and lemon zest. These are also good in pita bread or served with the yogurt and a soup or even tabouli.
ENJOY!
