Joule Goddess

Curried Chickpea Croquettes + Chutney

Curried Chickpea Croquettes + Chutney

I love potato croquettes. And like all of Joule(body) recipes, I was inspired to make a healthier, vegan version. You don't have to fry them to make them taste good or fill them with meat. And that's when I came up with this recipe. Our clients loved this little croquette. If you want to make it a little crunchier, simply sprinkle high-heat oil on top (we use Avocado Oil).

Make food that keeps you vibing high, healing deep and that is powered by plants for your gut-health. 

INGREDIENTS
  • 2 cups chickpeas, cooked, divided* 
  • 1/2 onion, diced ( ½ cup) 
  • 1/2 cup shredded carrot 
  • 1 teaspoon curry powder 
  • 1 teaspoon turmeric 
  • ¼ cup ground flaxseed 
  • 1 cup flour 
  • 1/2 teaspoons cumin 
  • 1/2 teaspoon Himalayan salt 
  • 1/2 lemon, juiced 
  • 1 cup broth (veggie or chicken) 
  • 2 tablespoons oil 
  • 1 teaspoon maple syrup or honey 
  • ¼ cup cilantro, roughly chopped 
  • 1/2 carrot, peeled and small diced ( ½ cup) 
  • 1 cup tightly packed kale, thinly sliced
FOR APPLE CHUTNEY
  • 2 apples diced
  • 1/4 onion diced
  • 1/4" ginger root chopped
  • 2 tablespoons apple cider vinegar
  • pinch of cayenne
  • salt to taste

COOKING TIME

60 minutes

  

INSTRUCTIONS

Croquette

  • Preheat oven to 350 degrees. 
  • In a large bowl combine chickpeas leaving a handful aside, onion, curry powder, turmeric, ground flaxseed, flour, cumin, salt lemon juice, vegetable broth, and oil. 
  • Using a hand mixer, blend all ingredients until a thick paste is formed. Scrape downsides of the bowl using a rubber spatula to ensure a thorough mix. 
  • add cilantro, carrot, kale and remaining chickpeas. 
  • Mix thoroughly until all ingredients are fully incorporated. 
  • Measure 2 oz scoop, form into a log and repeat until the required number of croquettes is made. 
  • Place croquettes on a parchment-lined sheet tray. 
  • Bake 30 minutes, rotating tray 20 minutes through cooking time. 
  • Chill thoroughly before packaging. 
  • Serve atop kale salad bedding (2 cups chopped kale, ½ lemon- juiced, pinch salt).
     

Chutney

  • Combine the apples, onion, ginger, orange juice, apple cider vinegar, cayenne and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally

     Good For: 12PM, 7PM, Gut-health

    x