Sunday, August 12, 2012

Chickpea and almond croquettes with hot romesco sauce

  • 1 cup chickpeas soaked overnight  

    1 onions chopped  

    1-2 cloves of roasted garlic  

    1 1/2 tsp. coriander powder   

    1 tsp. pomegranate seeds   

    Pinch of crushed black pepper

    1/2 tsp. toasted fennel seeds   

    White bread without crust  

    3 sprigs - fresh coriander leaves  

    For the coating 

    2 tablespoons flour   

    1 tablespoon corn flour  

    1 cup milk   

    1 cup almonds- skinned n toasted   

    2-3 tbsp. oil for frying   

    1/2 tbsp. corn starch

  • Method

  • Drain the chick peas and add all the other ingredients to make a slightly stiff dough.

    Shape into cigar shape and rest in the fridge for 20 minutes.

    Whisk up the milk in the flour and corn flour.

    Season with salt and pepper.

    Dip the cigars in this and the roll in the toasted almonds.

    Deep fry till golden brown and serve with hot romesco sauce.

sending this to 
The Lady8Home Gala Dinner Extravaganza


  1. yummy and tempting.thanks for linking

  2. Yummy and crispy croquettes! Love it!
    Addition of pomegranate seeds is brand new to me!!

  3. Interesting recipe.. They look crispy and inviting!


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