This recipe is from a recent issue of Vegetarian Times. I have recently started subscribing to this magazine, so hopefully will be posting more of their wonderful recipes.
Here's how I made them:
1 15 oz. can chickpeas - rinsed & drained
1/2 cup gram flour (besan)
2 tsp cumin pwd
1 tsp chilli pwd
1/2 tsp salt or to taste
1/2 cup onions
1/4 cup chopped cilantro
2 tbsp lemon juice
1 tbsp olive oil
2 cloves garlic - minced
Microwave the chickpeas for a couple of minutes to slightly soften them. Add all of the other ingredients along with upto 1/2 cup hot water to the chickpeas. (In response to Sra's comment, I am adding here that at this stage the chickpeas, due to being microwaved and also due to addition of the hot water, do get ever so slightly mashed, but do retain their shape). Combine well. Shape into croquettes/tikkis. Shallow fry on a non-stick griddle with a drop or two of oil until golden brown on both sides.
I served these with a Greek Salad topping as in the magazine. To make the topping, combine chopped cucumbers, cherry tomatoes, green onions, lemon juice, feta cheese, salt & pepper.
These Chickpea Croquettes are off to the Legume Love Affair being hosted by Sra of When my soup came alive. This event was started by Susan The Well Seasoned Cook.