I started making this baked chickpea and vegetable croquette recipe with …little motivation, I confess!
I was convinced these soft croquettes would be a bit bland in flavor, but I had already decided to try them and I continued with the preparation.
After quickly cooking the vegetables I had chosen, like shallot, bell pepper, and zucchini, over a high flame with a lid.
Then I blended everything, including the cooked chickpeas packaged in glass, and mixed it all with the vegetables.
I tasted it and …my goodness, how good this mush, this mixture is!!!!!!!!!
In the end, I forced myself to make the patties because otherwise, I would have eaten this mix of a questionable color in one go!!
I must also say that I added breadcrumbs to thicken the vegetables and chickpeas a little, but we could also replace it with couscous, what do you think?
After putting on some disposable food gloves, I made these sort of chickpea and vegetable supplì, barely oiled the parchment paper that lines the baking sheet, and baked them at 392°F, turning the balls after about 10/15 minutes and browning them on the other side.
They are delicious, truly delightful, make them and you will taste the flavor! I think we can also make them with leeks and replace chickpeas with cannellini beans!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes, open and free for all on WhatsApp no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Other chickpea recipes I can suggest you are:
- Difficulty: Easy
- Cost: Economic
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients BAKED CHICKPEA AND VEGETABLE CROQUETTES RECIPE
- 8.1 oz cooked, boiled chickpeas
- 1 shallot
- 1 zucchini
- 1 bell pepper
- 2 tablespoons extra virgin olive oil (plus 1 for the baking sheet)
- 3 tablespoons breadcrumbs (to be adjusted based on absorption)
Tools BAKED CHICKPEA AND VEGETABLE CROQUETTES RECIPE
- Pans
- Cutting Boards
- Knives
- Parchment Paper
- Baking Sheets
- Gloves
FOR THE PREPARATION OF THE BAKED CHICKPEA AND VEGETABLE CROQUETTES RECIPE
I wash the bell pepper and the zucchini, removing in succession the seeds, internal filaments, and the outer parts of the vegetable.
I peel the shallot and roughly slice everything.
I put a little extra virgin olive oil in the pan and as it sizzles, I add all the vegetables, salt, pepper, and after mixing well, cover with the lid and let cook for 7/8 minutes.
The vegetables should soften gently, and if needed, I add a ladle of running water.
When they are stewed, I blend them with an immersion blender, also adding the chickpeas, drained from the preserving liquid and rinsed under running water.
I turn on the oven, line the baking sheet with parchment paper, and lightly grease it with extra virgin olive oil.
In the bowl where I put the blended legumes and vegetables, I add breadcrumbs, adjusting the amount until I get a soft dough that holds together but is not too firm!
As I form them with my palms, I arrange them on the greased baking sheet and then bake, cooking on both sides for about 10/12 minutes in total, but as always, adjust according to your home oven’s characteristics and how you like the crust of the vegetable and chickpea croquettes.
It’s a simple dish that we devoured…
Enjoy your meal!
Annalisa
Start browsing my blog and read the LIST OF ALL RECIPES!
