Chickpea Croquettes with Greek Salad Topping/Soy feta

[Guest guest]

This is in the newest issue of Vegetarian Times magazine (Oct. 2009)and they

have quite a few gf vegan recipes, and a few that look easy enough to adapt.

These look really good so I'm sharing with the group. I'm 2 ingredients short to

make them but as soon as I go shopping, you know what I'm having!

enjoy...

 

Chickpea Croquettes with Greek Salad Topping

serves 4~vegan~gluten free

30 minutes or fewer

 

Topping

 

1 cucumber, quartered and sliced (1 cup)

1 cup cherry tomatoes, quartered

2 green onions, chopped

2 TBLS lemon juice

1 TBLS olive oil

1/2 cup crumbled low-fat vegan feta cheese, optional

 

Croquettes

 

1 cup chickpea flour

2 tsp ground cumin

1 tsp chili powder

1/2 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 TBLS lemon juice

2 TBLS olive oil

2 cloves garlic, minced (2 tsp)

 

1. To make topping: Toss together cucumber, tomatoes, green onions, lemon juice,

and oil in bowl. Gently stir in feta crumbles. Season with salt and pepper, if

desired, and set aside.

2. To make croquettes: Whisk together chickpea flour, cumin, chili powder, and

salt in bowl. Whisk in 3/4 cup hot water. Stir in remaining ingredients, and

season with salt and pepper, if desired.

3. Coat nonstick skillet with cooking spray; heat over medium heat. Scoop 4

1/4-cup dollops of chickpea mixture into skillet, and reduce heat to medium-low.

Cook 3 to 4 minutes, or until golden. Flip with spatula, and cook 3 to 4 minutes

more. Repeat with remaining chickpea mixture. Serve each croquette with 1/4 cup

topping.

 

Per serving (2 croquettes with topping): 314 cal; 12g protein; 11g total fat (1g

sat fat); 45g carb; 0mg chol; 534mg sod; 9g fiber; 6g sugar

 

And for those who can't find soy feta in there area, (I don't have any recipes

for SF vegan feta, so if anybody does, please share it for those who are SF.

Thanks.) this is the Betta Feta recipe from the Uncheese cookbook...

 

Betta Feta

Yields:2 cups (drained)

 

1 lb. firm regular tofu, drained and cut into 1/4-1/2 inch cubes

2 cups water

2 TBLS All-Season Blend (see below)

 

1/4 cup red wine vinegar

1/4 cup water

2 TBLS tahini

2 TBLS fresh lemon juice

1 tsp salt

1 tsp dried basil leaves

1 tsp dried oregano leaves

1/2 tsp garlic granules

 

Place the tofu cubes, the 2 cups of water, and the All-Season Blend in a

saucepan. Bring to a boil, reduce heat to medium, and simmer uncovered for 20

minutes, stirring occasionally. Drain and place into a bowl.

In a separate bowl, whisk together the remaining ingredients until well

blended.Pour over tofu and toss carefully. Cover and chill several hours,

stirring occasionally to make sure the tofu cubes are evenly coated. Store in

the refrigerator; it will keep for a week or more.

 

Per 1/4 cup serving: 75 cal; 5g protein; 3g carb; 4g fat

 

 

All-Season Blend

Yields: 1 1/4 cups

 

1 1/2 cups nutritional yeast flakes

3 TBLS salt

1 TBLS onion granules

1 TBLS paprika

2 tsp garlic granules

1 tsp dried parsley flakes

1/2 tsp turmeric

1/4 tsp dried thyme leaves

1/4 tsp dried majoram leaves

1/4 tsp ground dill seed

 

Place all ingredients in a blender or food processor, and process until finely

ground. Store in a covered container at room temperature.

 

*For broth, combine 1 1/2 tsp blend with 1 cup water in small saucepan, bring to

boil, simmer for 1 minute.

 

Per 1 TBLS serving: 30 cal; 4g protein, 4g carb; 0g fat