Garbanzo Bean Croquettes With Roasted-Pepper and Tahini Sauce and Parsley Salad

Croquettes are very simple to make, and they’re a great vehicle for leftover tidbits, such as chopped olives, cheese, sausage, ham or minced cooked veggies.

Garbanzo-bean croquettes with a salad

Makes four servings (eight croquettes)


  • 1 can garbanzo beans (15 oz.), drained and rinsed
  • Zest of one lemon
  • ¼ cup minced red onion
  • ¼ cup chopped green olives
  • ½ cup quinoa flakes
  • 1 egg, beaten
  • Salt and freshly ground black pepper to taste
  • ¼ cup extra-virgin olive oil

For the salad:

  • 4 cups coarsely chopped fresh Italian parsley
  • 5 radishes, thinly sliced
  • ¼ cup thinly sliced red onion
  • Juice of one lemon
  • 2 tbs. extra-virgin olive oil

For the sauce:

  • 1 cup vegetable broth
  • 1 cup roasted red bell peppers
  • Juice of one lemon
  • ¼ cup tahini
  • Salt and freshly ground black pepper to taste

Pour the rinsed beans into a medium bowl and mash about half of them with a potato masher. Stir in the lemon zest, onion, olives, quinoa flakes and egg, and season with salt and pepper. Shape into eight patties, and chill in the refrigerator while you prepare the salad and sauce.

For the salad, simply toss all the salad ingredients together in a bowl.

For the sauce, simmer the broth and roasted red peppers in a small saucepan for about five minutes, and then blend in a blender or with an immersion blender until smooth. Add the lemon juice and tahini, and blend again. Season with salt and black pepper to taste. Keep the sauce warm while you cook the croquettes.

Heat the olive oil in a heavy skillet until it sizzles slightly when a drop of water hits it; then carefully slide the croquettes into the pan. Fry for about two to three minutes on each side over medium heat until the croquettes are golden brown. Serve with the roasted-pepper sauce and the fresh parsley salad.

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