Crispy Chickpea Quinoa Bites with Tahini Dill Sauce
These crispy vegan croquettes combine chickpeas, quinoa, and cauliflower for a nutty, crunchy bite, perfect as a snack or in wraps with a creamy tahini dill sauce.
- Prep15 min
- Cook20 min
- Total35 min
- DifficultyEasy
- Servings4
These crispy chickpea croquettes are a fantastic way to use up leftover quinoa and canned chickpeas. The mixture is pulsed in a food processor with cauliflower and herbs, then rolled in breadcrumbs and baked until golden. They have a satisfying nutty flavor and a crunchy exterior that pairs beautifully with a tangy tahini dill sauce.
Serve them as an appetizer, in wraps, or in bowls with your favorite garnishes like chopped tomatoes, onions, and pickles. They are plant-based, easy to make, and sure to be a hit with vegans and non-vegans alike.
Ingredients
For the croquettes
For serving
Converted amounts are rounded.
Method
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a food processor, combine all the croquette ingredients except the breadcrumbs. Pulse in 4-5 second intervals until the mixture is evenly chopped but still coarse.
- Transfer the mixture to a bowl. If it feels too wet, add 2-3 tablespoons of breadcrumbs and mix well.
- Shape the mixture into your desired croquette shapes.
- Roll each croquette in breadcrumbs and place them on the prepared baking sheet.
- Bake for 18-20 minutes, until golden on top.
- Serve the croquettes in wraps or bowls with tahini dill sauce and the remaining garnishes.
💡 Tips
- If the mixture is too dry, add a tablespoon of water or olive oil to help it bind.
- For extra crispiness, lightly spray the croquettes with oil before baking.
- Make the tahini dill sauce by mixing tahini, lemon juice, water, fresh dill, and a pinch of salt.
Inspired by a recipe from Vegan Richa