Chickpea Croquettes

Chickpea Croquettes

Ingredients

2 (15oz) cans of chickpeas
Drain one can but not the second
1/2 cup of flour
1 1/2 tsp. salt
4 large scallions (green onions), chopped
1 medium carrot, grated
2 Tbsp. canola oil
1 Tbsp. dried Rosemary

How we make it

Preheat oven to 250 degrees.

Combine the drained and undrained chickpeas
in a large pot.

Mash the chickpeas (some will remain almost whole).
Add salt, scallions, carrots and Rosemary and
mix well.

Heat the mixture thoroughly. Remove from heat.
While the mixture is cooling, begin adding flour,
mixing with a large slotted spoon, until the chickpea
mixture becomes quite thick or stiff.

Refrigerate the mixture for a minimum of 2 hours.
Remove from refrigerator and form into rounded croquettes.

Spread oil in bottom of skillet. A cast-iron skillet works
best for crisping and browning the croquettes.
Fry croquettes for about 2 - 3 minutes and flip over.
Croquettes should be lightly browned and somewhat crispy.
Remove from heat. Place croquettes on paper towels to
absorb excess oil.

Keep warm in oven until all croquettes are finished.

Makes 4 to 5 servings.