Potato Chickpea Croquettes with Garlicky Sunflower Dip

I know I’ve mentioned before that I have a penchant for fried foods. It’s a once-in-awhile treat but there’s just something kind of magical about a crisp outside and a perfect inside. Given this love, it’s a bit surprising I’ve not shared croquettes before given the literal definition (bread + fried, made with potatoes). It’s easily a winner and although it takes a bit of time, I’d gladly make these for dinner.

This version is adapted from a classic potato version. In place of some of the potatoes, I’ve added chickpeas. Once the these chickpea croquettes are fried (or baked) up, the chickpeas are barely noticeable. Add to these, a delightful dip and you have yourself a perfect snack or if you’re me, dinner.

I will also say, the color and the crispness is much better when fried. However, I know this isn’t everyone’s favorite method so I’ve also included instructions on how to bake.

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