Are you vegan or vegetarian, or simply want to enjoy something tasty for an appetizer with friends without using animal proteins? Here are the VEGAN chickpea and corn CROQUETTES.
Tasty and simple croquettes without frying anything; just brush the pan with a little oil and voilà, the vegan chickpea and corn croquettes cook in a few minutes.
Perfect warm right after preparation but also at room temperature, they will be appreciated by everyone, and if you have kids, let them try too, you’ll see how much they love them.
Below are some other ideas for delicious appetizers to try before we proceed to discover how to prepare these vegan chickpea croquettes right after the photo!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Vegan Chickpea and Corn Croquettes
- 2/3 cup chickpea flour (or 1/2 cup of cornstarch)
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 teaspoon sweet paprika
- 1/3 cup water
- 1 cup canned chickpeas (drained and rinsed well)
- 1 cup canned sweet corn (drained)
- 1 shallot
- 2 pinches salt
- to taste black pepper
- 5 oz mayonnaise (made with aquafaba)
Tools
- 1 Bowl
- 1 Frying Pan
- 1 Spatula
- 1 Food Processor
Preparation of Vegan Chickpea and Corn Croquettes
To prepare the Chickpea and Corn Croquettes, first soak the chickpea flour in water, letting it rest for at least 1 hour until absorbed.
If using cornstarch, resting isn’t necessary.
Chop the shallot, place the drained and well-rinsed chickpeas in a bowl along with the corn, shallot, and seasonings: salt, pepper, paprika, and baking soda.
Add the baking soda and mix everything, then incorporate it into the bowl with the chickpea flour and water batter.
Use a rubber spatula or a wooden spoon to mix well and incorporate everything.
Lightly grease a non-stick pan with high sides with a little oil, spreading it with kitchen paper.
Heat very well and using a spoon, take a generous spoonful of batter, carefully transferring it into the pan.
Cook the chickpea and corn croquettes for 4 or 5 minutes on one side, then gently turn them with a slotted spatula and cook the other side for another 3 or 4 minutes.
Remove from the pan when they are nicely golden, serve with aquafaba mayonnaise or your preferred vegan mayonnaise in the center of the plates.
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How to Store Chickpea Croquettes
You can store them in the refrigerator for 2 days, well-closed in an airtight container.
Other Recipes
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