Spicy chickpea croquettes

I made these last weekend and intended to freeze them in batches. But they were so tasty I found I was eating a few every day either as a starter or when I came home hungry from work and needed a quick snack. They are particularly nice with a range of dips and would be great in a packed lunch. I made up some home made coleslaw and served the croquettes with strips of cucumber and spring onion as well as some mango chutney.

This is my own recipe which I made up as I went along – I hadn’t made it before but it worked out really well. You can add different ingredients, depending what you need to use up (one of my main cooking philosophies is to choose recipes according to what you have in stock). I had some leftover sweetcorn and a red pepper about to go off, so they went in the mixture. I would have included fresh coriander or parsley if I had any. I did plan to use an egg to bind the mixture but that wasn’t necessary in the end – so this is also a vegan recipe.


  • 2 packets chickpeas 240g drained weight (or tins)
  • 2 tablespoons cooked sweetcorn
  • 1 red pepper, de-seeded and finely chopped
  • 1 onion, finely chopped (I had a red onion)
  • 1 large clove garlic, chopped
  • 2 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chilli powder
  • 1 fresh chilli, finely chopped
  • 1 tablespoon tomato paste
  • 4 dessertspoons cooked brown rice
  • 1 or 2 dessertspoons of plain flour
  • Salt and pepper
  • Olive oil


  1. Pre-heat the oven to 180C.
  2. Heat the olive oil and gently cook the onion until soft, add the garlic, fresh chilli and  red pepper and cook for a few more minutes.
  3. Add the rest of the spices and tomato paste, cook for a few minutes.
  4. Add the chickpeas, sweetcorn, rice, salt and pepper. Cook for a few minutes before removing from the heat and blending to a smoothish mixture (I used a hand blender).
  5. When cool add the flour and form into small croquettes (I used two spoons but you can use your hands – dusted with flour as the mixture is sticky). Put in the fridge for 30 minutes.
  6. Place the croquettes on an oiled oven tin. Brush each croquette with a bit of oil and cook for about 40 minutes.






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