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Preparation time
30 minutes
Total time:
55 minutes
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Ingredients
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500 ml 2 cups corn flakes cereal
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2 cans of 398 ml 2 cans of 14 oz Bonduelle chick peas
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22 ml 1 1/2 tbsp Honey
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15 ml 1 tbsp Dijon mustard
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15 ml 1 tbsp Canola oil
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5 ml 1 tsp Chopped dehydrated onions
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2 ml 1/2 tsp Garlic powder
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15 ml 1 tbsp Dried parsley
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15 ml 1 tbsp Dried chives
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Salt and freshly ground pepper
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125 ml 1/2 cup Chick pea or wheat flour
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2 Eggs
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Directions
- Preheat oven to 450oF (230oC).
- In a blender, break down the cereal into crumbs and transfer to a plate.
- Pour the first tin of chickpeas into the blender and chop coarsely. Transfer mix into a bowl.
- Pour the second tin of chickpeas into the blender and finely puree, blending in honey and mustards. Transfer mix into the bowl containing the coarsely chopped chickpeas.
- Thoroughly mix and stir in seasonings. Salt and pepper generously.
- On a plate, mix the flour with a little salt and pepper.
- In a soup plate, beat the eggs in 30 ml (2 tbsp.) of water.
- From left to right, place before you the chickpea mixture, flour, beaten eggs, crumbs and a baking tray covered with parchment paper.
- Use about 30 ml (2 tbsp.) of the chickpea mixture to shape each small croquette. Coat with flour, dip in beaten egg mixture, coated with crumbs and place on a baking tray.
- Brush the croquettes generously with oil, bake for 10 minutes, turn over and bake an additional 10 minutes, or until croquettes are golden and crispy.
- Serve with tzatziki.
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