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Homemade Garbanzo Beans Croquettes with Tahini Sauce photo

Garbanzo Beans Croquettes with Tahini Sauce

Crispy garbanzo bean croquettes served with a tangy tahini sauce make an easy and satisfying appetizer or snack.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 servings

Equipment

  • Food Processor
  • Mixing Bowl
  • Large Skillet
  • Spatula
  • Measuring cups and spoons
  • Paper Towels

Ingredients
  

  • 16 ounces garbanzo beans (chickpeas), cooked or canned
  • 1/3 cup yellow onion finely chopped
  • 1 egg
  • 3/4 cup grated Gruyère cheese
  • 4 tablespoons parsley chopped
  • 1 clove garlic minced
  • 1 tablespoon olive oil for mixing (first addition)
  • 1/2 cup breadcrumbs
  • 2 tablespoons olive oil for frying (remaining oil)
  • salt and pepper to taste (for croquette mixture)
  • 2 tablespoons Italian parsley finely chopped (for garnish or mix)
  • 2 tablespoons tahini for sauce
  • 2 tablespoons hot water to thin tahini sauce
  • 1 tablespoon olive oil for tahini sauce
  • 1 tablespoon lemon juice
  • 1 clove garlic minced (for sauce)
  • salt and pepper to taste (for sauce)

Instructions
 

  • Drain and rinse the garbanzo beans if using canned. Pat dry if very wet.
  • In a food processor combine the garbanzo beans, finely chopped onion, 1 egg, grated Gruyère, 4 tablespoons chopped parsley, 1 minced garlic clove, and 1 tablespoon olive oil. Pulse until you have a thick, slightly coarse paste.
  • Transfer the mixture to a mixing bowl, add 1/2 cup breadcrumbs, season with salt and pepper, and mix until combined. Let the mixture rest 10 minutes so the breadcrumbs absorb moisture.
  • While the mixture rests, make the tahini sauce: whisk together 2 tablespoons tahini, 2 tablespoons hot water, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, and salt and pepper to taste until smooth. Adjust thickness with more water if needed.
  • With slightly wet hands, portion the garbanzo mixture into 24 spoonfuls. Roll each into a ball and gently flatten into a croquette shape. Sprinkle or fold in the 2 tablespoons finely chopped Italian parsley as desired.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry the croquettes about 2 minutes per side, until golden and crisp. Work in batches so the pan is not crowded.
  • Transfer cooked croquettes to paper towels to drain briefly, then serve warm with the tahini sauce.

Notes

  • Use canned chickpeas for convenience and quick prep.
  • Let the mixture rest so breadcrumbs absorb moisture for easier shaping.
  • Keep hands slightly wet to prevent sticking when forming croquettes.
  • Fry in batches to ensure even browning.
  • Adjust tahini sauce thickness with more hot water if needed.