Chickpea Croquettes with Greek Salad Topping

I can't even begin to explain how good these were. They require a bit of prep from all fresh ingredients that you have to chop, but once you are done with that then they are done in a snap!

Chickpea Croquettes with Greek Salad Topping

Topping

1 cucumber, quartered and sliced (1 cup)

1 cup cherry tomatoes, quartered

2 green onions, chopped

2 Tbs. lemon juice

1 Tbs. olive oil

Toss all ingredients together in a bowl.

Croquettes

1 cup chickpea flour

2 tsp. ground cumin

1 tsp. chili powder

1.4 tsp, salt

1 15-oz can chickpeas, rinsed and drained

4 green onions, chopped (1/2 cup)

1/2 cup diced red bell pepper

1/4 cup chopped fresh parsley

2 Tbs. lemon juice

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

Whisk together chickpea flour, cumin, chili powder, and salt in a bowl. Whisk in 3/4 cup hot water and then stir in the remaining ingredients.

Heat a skillet to medium heat. Coat the skillet with non-stick spray and scoop about 1/4 cup of chickpea mixture into the skillet and reduce the heat to medium low.

Cook 3-4 minutes, or until golden brown. Flip and cook for another 3-4 minutes.

This should yield about 8 croquettes.

Serve each croquette with 1/4 cup of the topping and veggies of choice!! Yummm

Adapted from: "Vegetarian Times" October 2009