Craving some spanish vegan food? You need to try out Vegan Chickpea Nut Croquettes recipe. These tiny vegan croquettes are authentic and teeming with a spicy kick. If you can’t find roasted peanut flour, lightly toast old-fashioned rolled oats in a pan and process in a grinder until finely ground. Use the same amount as roasted peanut flour.
If you didn’t know croquettes are originally from france, not Spain! In traditional european cooking, croquettes can have a variety of fillings like salmon, fish and chicken. These vegan croquettes use primarily chickpeas, and extremely healthy plant based meat alternative.
- 1½ cups cooked chickpeas
- 4 cloves garlic, coarsely chopped
- ½ cup coarsely chopped scallions
- ¼ cup packed fresh cilantro leaves
- ¼ cup natural crunchy peanut butter
- 1 tbsp nutritional yeast
- 1 tbsp fresh lime juice
- 1 tbsp reduced-sodium tamari
- 2 tsp sambal oelek
- 1½ tsp toasted sesame oil
- ½ tsp coarse kosher salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 medium carrot, trimmed, peeled and shredded
- ⅓ cup panko bread crumbs, more if needed
- ⅓ cup roasted peanut flour or toasted oat flour (see headnote)
- Nonstick cooking spray or oil spray
- Place the chickpeas, garlic, scallions, cilantro, peanut butter, nutritional yeast, lime juice, tamari, sambal oelek, sesame oil, salt, cumin and coriander in a food processor. Pulse until thoroughly combined, stopping twice to scrape the sides with a rubber spatula. The mixture should remain just slightly chunky.
- Transfer this mixture to a large bowl. Add the carrots, bread crumbs and flour, using a rubber spatula to thoroughly combine. The mixture should hold together easily when pressed, without being too moist or too dry. If it is overly moist, add up to 3 tablespoons of extra bread crumbs, 1 tablespoon at a time.
- Lightly coat two standard muffin tins with cooking spray. Alternatively, and for easier flipping, simply place the
croquettes on a large baking sheet lined with parchment paper. Use 1 packed tablespoon of mixture per croquette and shape into a slightly flattened ball. Place into the prepared muffin tins.
- Repeat with the remaining mixture. You should get 24 croquettes in all. Lightly coat the croquettes with cooking spray. Cover with plastic wrap and store in the refrigerator for at least 1 hour, up to overnight.
- Preheat the oven to 375°F. Remove the plastic wrap.
- Bake for 15 minutes and carefully flip. Lightly coat with cooking spray, and bake for another 10 to 15 minutes or until golden brown and firm. Let stand 10 minutes, then serve with Asian-Style Peanut Salad or salad of choice.