Saturday, March 26, 2011

Garbanzo Croquettes

This is one of our most favorite recipes, however, we don't make them very often due to the prep time involved. When you have time these are so delicious served like falafel, on top of a salad, or dipped in a yogurt dressing!

2/3 cup cooked brown rice or quinoa
2 cups cooked garbanzo beans
1/4 cup lemon juice
3 tbsp. chopped fresh cilantro
1 1/2 tsp. crushed dried red chilies or 1 can chopped green chilies (for a milder taste)
1/2 tsp. ground cumin
1 tsp. salt

3 tbsp. butter
1/4 tsp. cinnamon
1 1/2 tsp. fresh pressed garlic
3 tbsp. flour (potato works great for gluten free needs)
3/4 cup hot vegetable broth

2 cups fine bread crumbs
2 eggs, lightly beaten
flour (about 2/3 cup)
vegetable oil for deep frying

In a food processor, chop garbanzo beans. Add lemon juice and blend until just about smooth. Empty into a large bowl and add chopped cilantro, chilies, cumin, and salt.

In a small saucepan, melt the butter and add the garlic and cinnamon to saute slightly. Add flour and cook the roux over low heat until golden, stirring constantly. Add the hot broth and whisk until smooth and thick. Add this sauce to the garbanzo mixture along with 1 cup of the bread crumbs and the rice or quinoa. Stir thoroughly, taste, and correct seasoning if necessary. Chill this mixture for at least 2 hours.

In three small shallow bowls place the beaten eggs, the 2/3 cup flour of choice, and the other cup of bread crumbs. Form chilled garbanzo mixture into balls by the tablespoonful, making them about as big as large walnuts. Roll each ball in flour until coated, shaking off the excess, and then dip into the egg, and then the bread crumbs. Place on a plate and repeat until all the garbanzo mixture is formed into balls and breaded.

Cook the croquettes in deep, hot vegetable oil, about 7-8 at a time for 6-8 minutes or until crisp and golden. Drain on paper towels and keep warm in oven until ready to serve.


About Me

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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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