Joy Of Spanish Cooking

Croquetas de Chickpeas


I love croquettes. As you can see on my blog, I already have several different varieties of croquetas (croquettes). In Spain, they are very popular. They make a great dinner component for kids and also a great tapa or appetizer. The most popular variety are chicken croquetas. Like a lot of Spaniards, I love finger food, and these croquetas are so yummy that I couldn’t stop eating them.

The variety of croquetas that I made today are Chickpeas (Garbanzo beans) Croquettes, translated to Croquetas de Garbanzos. If you are a fan of hummus, I bet (and hope!) you will love these croquetas. The recipe is really easy to execute.

Ingredients for 30 croquetas:

  • 1 can Chickpeas, drained and rinsed
  • 1 medium onion, chopped
  •  3/4 cup milk (2% or whole milk)
  • nutmeg
  • 2-3 tablespoons butter
  • 1 egg
  • flour
  • bread crumbs
  • salt and pepper
  • 1 cup canola oil for frying the croquetas

– Blend the chickpeas in a food processor and set aside.

-Cook the onion on medium heat with some olive oil until it turns golden brown. Season with salt and pepper.

-Once the onion starts to brown, start preparing the white sauce.

-Add 2 tablespoons of butter to a medium pan and place on low heat.  The bottom of the pan should be entirely coated with butter. Once it’s melted, add 2 tablespoons of all purpose flour.  Stir constantly until the flour is brown. Add 1/2 cup of milk and stir until everything has been incorporated (it should like like a béchamel/white sauce). If it looks too thick, add a little bit of milk. Too thin, keep stirring or add a little flour.

-Place the chickpeas and the onion into the sauce and stir. Add a small pinch of nutmeg (it has a lot of flavor!). Keep stirring, you want all the ingredients to be fully mixed. By now, the dough shouldn’t be liquid, if you see that it is too wet, add an extra tablespoon of flour. On the other hand, If the dough is too dry, add a little milk. You don’t want it too wet because it will be impossible to form the croquetas.

-The mixture should rest a minimum of 2 hours, or overnight.

– After the dough has rested, prepare the egg mixture. For this, I beat one egg.

– Next, prepare your bread crumbs.  Pour the bread crumbs onto a large plate. Store bought bread crumbs are fine for this.

– Shape the mixture into small croquetas with a small spoon.

-Dip the croquetas into the beaten egg and then roll each croqueta in the bread crumbs.

– Fry the croquetas. It takes about 2-3 minutes per side.

-Remove the croquetas and let them rest on a paper towel to cool and remove excess oil.


Delicious! Serve warm and… BON PROFIT!

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Croquetas de Chickpeas

by Ivette time to read: 2 min
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