- To make the sauce : Stir together the sauce ingredients in a medium bowl. Cover and refrigerate until ready to use.
- To 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.
- Place the chickpeas and 1 tablespoon brine in a large bowl and mash until broken into small pieces. Add 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. Line a baking sheet with parchment paper or a silicone baking mat. Pour the bread crumbs into a shallow bowl.
- Scoop 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.
- Line 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.
- Add half of the croquettes and cook for 3 to 4 minutes on each side, until golden. Transfer to the plate to drain. Add 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. Leftovers will keep in airtight containers in the fridge for 2 to 3 days.
Chickpea Croquettes with Dill Yogurt Sauce
By Pragna Sanghavi
Mar, 10th
619
Servings
8 persons
Cook Time
50 minutes
Ingredients
19
- 21
Ingredients
- For dill yogurt sauce
- 1 cup plain coconut yogurt
- 6 tablespoons vegan mayonnaise
- ¼ cup lemon juice
- 2 tablespoons freshly chopped dill
- 2 teaspoons maple syrup
- 1½ teaspoons garlic powder
- 1 teaspoon salt
- For croquettes
- 1 pound sweet potatoes or yams
- One 15-oz can chickpeas, brine reserved, chickpeas
- 1 tablespoon reserved chickpea brine
- 4 green onions, finely chopped
- ⅔ cup cornmeal
- 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
- Olive oil for frying
