Published: by Richa 38 Comments
Jump to Recipe Print Recipe
Crispy Vegan Croquettes made with chickpeas and quinoa, with a satisfying nutty flavor and a gorgeous crunchy texture! Paired with tahini sauce, the perfect plant-based snack but they also make a great filling for wraps or vegan burritos. Jump to Recipe
These easy vegan croquettes are a tasty and simple way to include some veggies and quinoa in your diet! The nutty flavor and crunchy texture makes these taste every bit as satisfying as they sound and look. The croquettes are delicious as is, but even better served with chutney, homemade salsa, a creamy Jalapeno Dip or Tahini Sauce.
To turn them into a whole meal, these vegan croquettes can be accompanied by a side salad or grilled veggies. And what keeps you from using them as a topping for your favorite bowl or as a filling for a wrap or burrito?
The combination of chickpeas and quinoa adds a beautifully nutty flavor to these vegan croquettes and I love serving them with a subtly tangy dip like my tahini dill sauce!
However you serve them, as a pita or burrito filling or as finger food, they will be a huge hit! Such a fantastic shared appetizer or fun crispy-crunchy side! Easy to make and even easier to eat. Kids love these too.
Recipe Card
Print Recipe
4.91 from 10 votes
Vegan Chickpea Croquettes recipe
Easy Crispy Vegan Croquettes made with canned chickpeas and leftover quinoa, with a satisfying nutty flavor and a gorgeous crunchy texture! Paired with tahini dill sauce, the perfect plant-based snack but they also make a great filling for wraps or vegan burritos.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Appetizer, Snack
Cuisine: American
Keyword: chickpea croquettes, easy croquettes, vegan croquettes recipe
Servings: 20 Pieces
Calories: 58kcal
Author: Vegan Richa
Save This Recipe in Your Inbox
Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!
By submitting this form, you consent to receive emails from Vegan Richa.
Ingredients
- 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 tbsps 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
For making wraps
- tahini dill sauce
- chopped tomato
- chopped onions
- pickles or pickled Jalapeno
Instructions
Line a baking sheet with parchment and preheat the oven to 425C (220C)
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
Transfer to a bowl, if the mixture is too wet, add 2-3 tbsp of bread crumbs and mix it
Shape the mix into whatever style of croquettes that you want
Roll each of them in bread crumb and place on a parchment lined baking sheet
Bake at 425F (220C) for 18-20 mins or until golden on the top
Serve these croquettes in wraps or bowl with the tahini dill sauce and ret of the garnishes
Notes
Use this recipe for the tahini dill sauce
Storage:
- These can be stored in the refrigerator up to 3 days and frozen for up to a month
- If you do plan to freeze them, then add 2-3 tsp of flour before mixing the croquette so that they do not crumble too much when you reheat them
Nutrition
Nutrition Facts
Vegan Chickpea Croquettes recipe
Amount Per Serving (1 croquettes)
Calories 58Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 73mg3%
Potassium 106mg3%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 6IU0%
Vitamin C 4mg5%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Ingredients:
- canned chickpeas and cooked quinoa form the base of these vegan croquettes
- cauliflower florets add some bulk while lightening up the texture of these little fritters! If you don’t love cauliflower, use a mix of veggies along with the cauliflower to reduce the cauliflower taste to a minimum
- as seasonings, we add dried or fresh parsley and dill along with garlic powder, black pepper and salt
- tahini acts as a glue and helps hold all the ingredients together
- for the crispy coating, we are using dried breadcrumbs – store-bought or homemade
Tips & Variations:
- This is a great recipe to use up leftover day-old quinoa. If cooking fresh quinoa, make sure you let it cool down.
- You could use canned white beans instead of chickpeas.
- Instead of tahini, you can use any other drippy nut butter.
- Feel free to use different spices, herbs, and seasonings to put your own twist on this croquettes recipe. Think za’atar for Middle Eastern Vegan Croquettes or Croquette wraps, or add your favorite curry blends for an Indian twist.
- These are baked not fried and therefore oil-free. However, you could fry them in a pan if you want.
Line a baking sheet with parchment and preheat the oven to 425F (220C). 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
Transfer the mixture to a bowl, if the mixture is too wet, add 2-3 tbsp of bread crumbs and mix them in until you have the desired texture.
Shape the mix into whatever style of croquettes that you want and roll each of them in breadcrumbs. Then, place the vegan croquettes on a parchment-lined baking sheet.
Bake the vegan croquettes at 425F (220C) for 18-20 mins or until golden on the top and around the edges. Serve these vegan croquettes in wraps or bowl with the tahini dill sauce and ret of the garnishes.
How to make Burritos with Vegan Croquettes:
For making the vegan wraps/ burritos, spread some tahini dill sauce on your tortilla, then top with
- chopped tomato
- sliced or chopped onions
- sliced pickles or pickled Jalapeno
Add the croquettes and drizzle with more tahini sauce.
How to store vegan croquettes:
These can be stored in the refrigerator for up to 3 days and frozen for up to a month. If you do plan to freeze them then add 2-3 tsp of flour before mixing the croquette so that they do not crumble too much when you reheat them
MORE HEALTHY VEGAN SNACKS:
- Chickpea Flour Fritters
- Pizza Snack Bites
- Easy Homemade Salsa
- Vegan Spinach Pinwheels
Sharing is caring!
« Vegan Peanut Butter and Jelly Cake or Bread
Instant Pot Kitchari (Lightly Spiced Lentils and Rice) »
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Ronna Wallace
this is the first time I have seen ads on your page, they are even blocking the information in the recipe, I have an ad blocker and it should be removing these but there are many of them being displayed all down the page, very disappointing
Reply
Richa
That shouldn’t be happening. Can you send me a screenshot. Maybe the ad service changed something
Reply
Long Trips Blog
Will love to try this one.Reply
Vegan Richa Support
let me know how it turns out for you
Reply
Food Ideas
From the last 5 days, I am searching for this tasty recipe and now finally I found this post with very valuable information. Thanks for sharing this great post.
Reply
Vegan Richa Support
Yay! let me know how it turns out for you
Reply
Alpa
Loved it, subbed garlic with green chillies and ginger 👍🏻Reply
Molly
What can I sub for cauliflower? Thanks!
Reply
Vegan Richa Support
maybe carrots, zucchini, onion, snap peas/ beans would be a nice sub
Reply
Ripa
I was looking for an amazing article about VEGAN CHICKPEA QUINOA and now I found your blog. It’s the best one for VEGAN CHICKPEA QUINOA. thank you
Reply
Vegan Richa Support
i’m glad that you discovered it
Reply
Sonu Garg
Just made this. It was soo good! Thanks for the recipe
Reply
Vegan Richa Support
thanks for popping in
Reply
Trilok Chand
Thank you for posting this lovely recipe.Reply
Vegan Richa Support
thank you for your feedback
Reply
Darshan
Wow.., Today i told my mom to make this..,Reply
Vegan Richa Support
that’s lovely – thank you kindly
Reply
kitchenrhome
This is fabulous…recipe..and it looks too delicious, sound more yummy as well…can’t wait to make them and we love your info…Thanks for sharing…!Reply
PamelaB
This is perfect for upcoming cold weather when my daycare kids & I can’t get outside. Our morning activity will be making these together. And then low & behold…lunch!
They love eating what they’ve made…even if it’s a not so liked food. 🙂 Amd if they can dip!
Am already thinking of a pizza version with pizza sauce for dipping. Sooo many directions we can take this…a different one for each week.
Thank you!
ps Love you food!Reply
Richa
Thanks
Reply
Aviral
Amazing. I’m drooling already !Reply
Vegan Richa Support
wow – that wAS FAST
Reply
Shweta Shukla
amazing!! I am always looking for ways to cut out meat and replace with vegan protein. these were amazing, i will be using them for lunch all week. Will they last longer than 3 days in the fridge?Reply
Vegan Richa Support
great to hear! “Notes
Use this recipe for the tahini dill sauce
Storage:
****These can be stored in the refrigerator up to 3 days and frozen for up to a month
If you do plan to freeze them, then add 2-3 tsp of flour before mixing the croquette so that they do not crumble too much when you reheat themReply
Radhika
Just made this. It was soo good! Thanks for the recipeReply
Vegan Richa Support
thank you for your amazing review! so happy you loved it
Reply
Varun Sharma
Vegan chickpea quinoa croquettes recipe is yummy and tasty. I’ll make this weekend.
Reply
Vegan Richa Support
makes for an excellent weekend – let me know how you liked it
Reply
Anita @Omega Juicer
Made this for my friends the other day and they absolutely loved it. Thank you for the lovely recipe idea. One of my friends is a vegan and I wanted to surprise her with something nice and unique just for her. All my other friends loved it too. My vegan friend was absolutely delighted.Reply
Vegan Richa Support
waht a nice surprise, thank you
Reply
Richa Raj SIngh
Amazing Eye-catching pics, superb
Reply
Vegan Richa Support
thank you!
Reply
grace decandia
Thank you for posting this lovely recipe. I am curious about the amount of mixture you used to shape the croquettes?
Thank you in advance and thank you for sharing.
Reply
Vegan Richa Support
I used about 3 tbsp
Reply
grace
Thank you for the reply I am looking forward to making these this evening!
Reply
Vegan Richa Support
Awesome!!
Reply
Desicart
Nice blog to follow while preparing recipes.Thank you so much for sharing with us.
Reply
Vegan Richa Support
thanks
Reply
Leave a Comment and Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.