Chickpea Croquettes with Dill Yogurt Sauce Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 50 minutes
dill yogurt sauce
1 cup plain coconut yogurt (or soy yogurt; preferably unsweetened)
6 tablespoons vegan mayonnaise (soy-free if necessary)
¼ cup lemon juice
2 tablespoons freshly chopped dill (or 1 tbsp. dried dill)
2 teaspoons maple syrup (exclude if using sweetened yogurt)
1½ teaspoons garlic powder
1 teaspoon salt
1 pound sweet potatoes or yams, peeled and roughly chopped
One 15-oz can chickpeas, brine reserved, chickpeas rinsed and drained
1 tablespoon reserved chickpea brine
4 green onions, finely chopped (green and white parts)
⅔ cup cornmeal (certified gluten-free if necessary)
1 garlic clove, crushed
1 teaspoon grated lemon zest
½ teaspoon paprika
Pinch of cayenne pepper
Salt and black pepper to taste
1 cup vegan panko bread crumbs (gluten-free if necessary)
Olive oil for frying
1To make the sauce : Stir together the sauce ingredients in a medium bowl. Cover and refrigerate until ready to use.
2To make the croquettes : Place the sweet potatoes in a pot and cover with water. Bring to a boil and cook for about 7 minutes, until tender. Drain well.
3Place the chickpeas and 1 tablespoon brine in a large bowl and mash until broken into small pieces.
4Add the sweet potatoes and mash until mostly smooth. Add the green onions, cornmeal, garlic, lemon zest, paprika, cayenne pepper, salt, and pepper. Stir until combined.
5Line a baking sheet with parchment paper or a silicone baking mat. Pour the bread crumbs into a shallow bowl.
6Scoop up an amount of the croquette mixture slightly larger than a golf ball, shape it into a patty, coat it in bread crumbs, and place it on the prepared baking sheet. Repeat with the remaining croquette mixture.
7Line a plate with paper towels. Heat a large frying pan, preferably cast iron, over medium heat. Add enough olive oil to coat the bottom of the pan and let it heat until it shimmers.
8Add half of the croquettes and cook for 3 to 4 minutes on each side, until golden. Transfer to the plate to drain.
9Add more oil to the pan if needed (allow the oil to heat if you add more). Cook the remaining croquettes. Serve warm with the dill yogurt sauce.
10Leftovers will keep in airtight containers in the fridge for 2 to 3 days.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.