These small croquettes are bursting with spicy personality. If you cannot find roasted peanut flour, lightly toast
old-fashioned rolled oats in a pan and process in a grinder until finely ground. Use the same amount as roasted
- 1½ cups cooked chickpeas
- 4 cloves garlic, coarsely chopped
- ½ cup coarsely chopped scallions
- ¼ cup packed fresh cilantro leaves
- ¼ cup natural crunchy peanut butter
- 1 tbsp nutritional yeast
- 1 tbsp fresh lime juice
- 1 tbsp reduced-sodium tamari
- 2 tsp sambal oelek
- 1½ tsp toasted sesame oil
- ½ tsp coarse kosher salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 medium carrot, trimmed, peeled and shredded
- ⅓ cup panko bread crumbs, more if needed
- ⅓ cup roasted peanut flour or toasted oat flour (see headnote)
- Nonstick cooking spray or oil spray
- Place the chickpeas, garlic, scallions, cilantro, peanut butter, nutritional yeast, lime juice, tamari, sambal oelek,
sesame oil, salt, cumin and coriander in a food processor.
- Pulse until thoroughly combined, stopping twice to scrape the sides with a rubber spatula.
- The mixture should remain just slightly chunky.
- Transfer this mixture to a large bowl. Add the carrots, bread crumbs and flour, using a rubber spatula to
- The mixture should hold together easily when pressed, without being too moist or too dry.
- If it is overly moist, add up to 3 tablespoons of extra bread crumbs, 1 tablespoon at a time.
- Lightly coat two standard muffin tins with cooking spray.
- Alternatively, and for easier flipping, simply place the croquettes on a large baking sheet lined with parchment paper. Use 1 packed tablespoon of mixture per croquette
and shape into a slightly flattened ball. Place into the prepared muffin tins.
- Repeat with the remaining mixture. You should get 24 croquettes in all. Lightly coat the croquettes with cooking spray.
- Cover with plastic wrap and store in the refrigerator for at least 1 hour, up to overnight.
Preheat the oven to 375°F. Remove the plastic wrap.
Bake for 15 minutes and carefully flip.
- Lightly coat with cooking spray, and bake for another 10 to 15 minutes or until golden brown and firm.
- Let stand 10 minutes, then serve with salad of choice.
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