Ingredients

4 T olive oil

3 C onion, minced

6 cloves garlic

2 t ground cumin seeds

2 C carrot, finely chopped

3.5 C (2 15 oz cans) chickpeas, drained

3 T tahini

1/2 C fresh parsley, minced

2/3 C plus 2 T chickpea flour

1 t baking soda

2 t salt

Juice of one medium lemon

Preparation

  1. Saute onions in 1 t olive oil until soft.
  2. Add garlic, cumin and carrot. Saute for 2 more minutes. Set aside.
  3. Puree chickpeas in a food processor. Add onion mixture, tahini and parsley. Puree again.
  4. Separately, combine chickpea flour, baking soda and salt. Add to chickpea puree.
  5. With floured hands, form 8 round croquettes and lightly dust with remaining chickpea flour.
  6. On an oiled griddle, over medium heat, cook croquettes for 1 minute or until they start to brown. Flip croquettes and cook for about 2 minutes before flipping again, Continue to flip every minute or so until they re a deep golden brown on both sides.
  7. Squeeze fresh lemon juice over croquettes. Serve immediately with desired topping.