Vegan Chickpea - Quinoa Croquettes


15 oz (425.24 g) chickpeas drained or 1.5 cups cooked
1 cup (185 g) cooked quinoa
1.5 cup (150 g) of cauliflower florets or use a mix of veggies with the cauliflower
1 tsp dried parsley or 2 tbsp fresh
1/2 tsp dried dill or 1 tbsp fresh
1/2 tsp (1.2 tsp) of garlic powder
1/4 tsp black pepper
1/2 tsp or more salt
1 tbsp tahini
1/4 cup (27 g) or more breadcrumbs

Tahini dill sauce
Chopped tomato
Chopped onions
Pickles or pickled Jalapeño


1. Line a baking sheet with parchment and preheat the oven to 425°F (220°C)
2. Add all of the ingredients under croquettes except bread crumbs to a food processor, pulse for 4-5 secs at a time until the mixture is evenly coarsely chopped
3. Transfer to a bowl, if the mixture is too wet, add 2-3 tbsp of bread crumbs and mix it
4. Shape the mix into whatever style of croquettes that you want
5. Roll each of them in bread crumb and place on a parchment-lined baking sheet
6. Bake at 425°F (220°C) for 18-20 mins or until golden on the top
7. Serve these croquettes in wraps or bowls with the tahini dill sauce and the rest of the garnishes.