Very good to all! Today I am writing to you from a most surreal situation and after being quarantined for 10 days due to everything that is happening in Spain. On Instagram I’m trying to provide varied content and the occasional live stream to entertain us junt@s, so I’ll wait for you there. We have also been organizing the ‘Patio de neighbors Fest’, a festival of talks, classes and workshops in streaming to liven up the quarantine as much as possible.
Even so, we are going to try to make everything here as normal as possible. Today I bring you a fairly simple recipe with easily accessible ingredients: some chickpea croquettes that are accompanied by a spinach, rice and tomato salad.
400 g of cooked chickpeas
2 cloves of garlic
Breadcrumbs with garlic and parsley
Optional: white sesame
Step by step
- In a blender, put two garlic cloves, a generous splash of olive oil, a generous pinch of seeds of sesame (this is optional) and the cooked chickpeas.
- Next, we spice with 1 tsp. cumin, 1 tsp. of sweet paprika, 1/2 of hot paprika and garlic powder to taste.
- Beat with the blender until you get a dense, creamy and homogeneous paste.
- Add another splash of olive oil and blend again.
- Make small balls and roll them in the flour to coat them.
- It is important to coat them well on all sides. Lightly press the balls to adhere.
- We do this step with all the dough, and when we have all the battered chickpea croquettes, place them on a plate and put them in the freezer for 20 min. This will help the ball take shape and not fall apart in the pan.
- When that time has passed, we batter them very well again, pressing lightly with our hands so that they adhere and maintain their shape. .
- Fry them in a frying pan with a little hot sunflower oil. To do this, we heat the oil and, when it is hot (it will make little bubbles), lower the heat to medium-low and place two or three croquettes.
- Let them cook on one side, give them the back, and let it be done by the other. This step requires a little practice and care, otherwise they could fall apart, but it is no more difficult than any other type of croquette.
- When they are well browned, remove them to a plate to drain.
- We accompany with spinach leaves, rice and diced tomato, decorated with olive oil and oregano.
- And voila!
< li>In a separate deep dish, fill half its capacity with breadcrumbs, the other half with flour and spice with sweet paprika.