Got Canned Chickpeas? Make these Spanish Chickpea Croquettes

Von Spain on a Fork · 40 Min.

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Zubereitung

1. Drain the chickpeas, rinse them, shake off excess water, then mash them well in a large bowl.
2. Add the shredded cheese, 1 egg, grated carrot, chopped parsley, onion powder, garlic powder and ground cumin. Season with sea salt and black pepper, mix, then press down until the mixture forms a paste.
3. Squeeze a spoonful of the mixture in your hands to bind it, then shape it into a cylinder about the size of an egg.
4. Heat the sunflower oil in a large frying pan over medium heat.
5. Meanwhile, put the flour in one bowl, beat 2 eggs with salt and pepper in a second bowl, and put the bread crumbs in a third bowl.
6. Coat each croquette in flour, then egg, then bread crumbs, making sure each one is fully coated.
7. When the oil is hot, add the croquettes in a single layer and fry for 3 to 4 minutes, until golden all over. Move them to a plate lined with paper towels.
8. For the aioli, crush the garlic, saffron and a pinch of sea salt in a mortar with a pestle until a paste forms. Whisk in the mayonnaise, lemon juice and olive oil, and season with sea salt and black pepper until creamy.
9. Spoon the aioli into a serving dish and arrange the croquettes around it.

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