Crispy Beetroot Chickpea Croquettes

Steps

1. 1

   Mix the croquette base

   Chickpea·220 gBeetroot·150 gBreadcrumbs·35 gGreen chilli·1 pieceRed chilli powder·1 tspgarlic powder·1 tspSalt·1 tspBlack pepper·1 tspCoriander leaves·1 tbsp

   • In a large bowl, combine mashed chickpeas and grated beetroot.
   • Add breadcrumbs (35 g), green chilli, red chilli powder, garlic powder, salt, black pepper, and chopped coriander leaves.
   • Mix thoroughly until the mixture comes together like a firm dough.
2. 2

   Shape the croquettes

   • Divide the mixture into equal portions.
   • Roll each portion into a cylindrical or oval croquette shape.
   • Place on a tray and set aside for coating.
3. 3

   Make the slurry and coat

   Cornstarch·4 tbspBreadcrumbs·65 g

   • Mix 2 tbsp cornstarch with 3–4 tbsp water to form a smooth slurry.
   • First dust each croquette with dry cornstarch (remaining 2 tbsp).
   • Dip each croquette in the cornstarch slurry, then roll firmly in breadcrumbs (remaining 65 g) for a crispy coating.
4. 4

   Air fry until crispy

   Olive oil·1 tbsp

   • Preheat air fryer to 180°C.
   • Lightly brush the coated croquettes with olive oil.
   • Air fry for 12–15 minutes, turning halfway, until golden and crispy on all sides.

Macros per serving