Wednesday, March 17, 2010

Vegetable Croquettes!

This is another delicious recipe from the Cafe Brenda cookbook I received for Christmas this year. She has an entire section devoted to croquettes, and I'd never made them before, so thought it'd be fun to give it a go.

It took a little more time to assemble everything and make the sauce then I would normally spend on a weeknight meal, but the results were well worth it! These were kind of similar to falafel, but a little spicy with a bit of a kick. The croquettes were also super filling, both Alex and I were completely stuffed after a few with a side of quinoa and salad.

In hunting for the ingredients I also got to make my first shopping trip to Sahadi's, a middle eastern grocery near our new apartment that I've been hearing everyone raving about since we moved to the area. For those in Minneapolis, it's kind of like a gourmet Holyland. And it's awesome. So many fun things, and the hummus to end all hummus. I have no idea what's in this stuff, but something close to heaven.


Chickpea-Vegetable Croquettes with Tahini-Vegetable Sauce

The Cafe Brenda Cookbook by Brena Langton and Margaret Stuart

Tahini-Vegetable Sauce
1 C tahini
1/2 C water
juice of 2 lemons
3 cloves garlic, finely chopped
2 TBS chopped fresh parsley
1/2 tsp salt
1/2 cucumber, peeled, seeded, and diced
1 C diced tomato


Whisk together the tahini, water, and lemon juice until smooth. Combine with other ingredients. Chill while you prepare the croquettes.

*Note: This recipe made WAY too much for us to eat. I would say half it unless you double the croquette recipe.

*The recipe called for 1/5 C dried chickpeas. I subbed one can. This worked out well. You may have to cook your chickpeas longer if they are dried. The recipe says 1.5 hours, I boiled my canned chickpeas for about 10-15 minutes.

1 can garbanzo beans (chickpeas)
olive oil
1 small yellow onion, minced
1 carrot, grated
3 cloves garlic, finely chopped
1 stalk celery, minced
1/2 tsp tumeric
1.5 tsp ground coriander
1 tsp paprika
1/4 tsp cayenne
sprinkle of sea salt
1 egg beaten
oil for sauteing
bread crumbs

Simmer your chickpeas for a bit until soft. Drain and mash chickpeas when tender. I used a food processor, and this worked great. Saute onion, carrot, garlic, and celery in olive oil for 3-5 minutes over medium heat. Combine mashed chickpeas, sauteed veggies, spices, salt and egg. Stir well. It mixture is too wet, add up to 1/2 C bread crumbs. Form croquettes, making them about 2 inches in diameter. Saute in hot oil until well browned on both sides. Serve with Tahini-Vegetable Sauce.




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