Chickpea Croquettes with Greek Salad Topping

• 1 cucumber, quartered and sliced (1 cup)
• 1 cup cherry tomatoes, quartered
• 2 green onions, chopped
• 2 Tbs. lemon juice
• 1 Tbs. olive oil
• 1/2 cup crumbled low-fat vegan feta cheese, optional
• 1 cup chickpea flour
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1 15-oz. can chickpeas, rinsed and drained
• 4 green onions, chopped ( 1/2 cup)
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 2 Tbs. lemon juice
• 1 Tbs. olive oil
• 2 cloves garlic, minced (2 tsp.)

1. To make Topping: Toss together cucumber, tomatoes, green onions, lemon juice, and oil in bowl.
2. Gently stir in feta crumbles.
3. Season with salt and pepper, if desired, and set aside.
4. To make Croquettes: Whisk together chickpea flour, cumin, chili powder, and salt in bowl.
5. Whisk in 3/4 cup hot water.
6. Stir in remaining ingredients, and season with salt and pepper, if desired.
7. Coat nonstick skillet with cooking spray; heat over medium heat.
8. Scoop 4 1/4-cup dollops of chickpea mixture into skillet, and reduce heat to medium-low.
9. Cook 3 to 4 minutes, or until golden.
10. Flip with spatula, and cook 3 to 4 minutes more.
11. Repeat with remaining chickpea mixture.
12. Serve each Croquette topped with 1/4 cup Topping.

cucumber, cherry tomatoes, green onions, lemon juice, olive oil, feta cheese, chickpea flour, ground cumin, chili powder, salt, chickpeas, green onions, red bell pepper, parsley, lemon juice, olive oil, garlic

Taken from www.vegetariantimes.com/recipe/chickpea-croquettes-with-greek-salad-topping/ (may not work)