'crispy goodness'

(14-16 croquettes)

  • 1 cup dry chickpeas (soaked for at least 12 hours, uncooked)
  • 1 big or 2 small sweet potatoes
  • 1 onion
  • 2 tbsp lemon juice
  • 2 tbsp chickpea flour
  • 1 tsp garlic powder or 1 garlic clove
  • 2 tsp cumin powder
  • A pinch cayenne powder
  • A pinch baking powder
  • A handful fresh parsley leaves
  • Sea salt and black pepper
  • Sesame seeds
  • Olive oil, to fry

Quick red onion pickle:

  • 1 red onion
  • Apple cider vinegar
  • Water
  • 2 tbsp maple or agave syrup 

Tahini Dressing:

  • 2-3 tbsp white tahini paste (tahina)
  • 1/2 lemon
  • Olive oil
  • Water (boiled)
  • A pinch cayenne powder (optional)
  • Sea salt and black pepper


  • Green salad
  • Olives
  • Cucumber

Vegan croquettes, oh yes! This recipe is a mix between a traditional falafel recipe where the chickpeas are uncooked, just soaked a for a long period of time and croquettes where instead of having a bechamel made by dairy and flour, it contains sweet potato. The result becomes a great taste in a healthy way. You can eat them with a salad aside, some cabbage wraps, or make a variety of tapas to delight your friends and family. I hope you like them as much as i do!

To make the sweet potato and chickpea croquettes, preheat the oven to 250°C. Peel and clean the sweet potatoes. Cut the sweet potatoes in slices, place then in an oven tray and add olive oil and sea salt. Bake for about 20 minutes. Let them cool down.

Rinse the soaked chickpeas under fresh water and dry completely. Add soaked chickpeas in the food processor together with the rest of the ingredients except the flour, sesame seeds and sweet potatoes. Grind until it become a paste. Add the roasted sweet potatoes and flour into the food processor and combine with the rest of the croquettes mix, (we want to get a soft but consistent texture, add more flour if needed). Place the mix into a big bowl or container and prepare a separated plate with sesame seeds. Make small croquettes buy using your hands and marinate the croquettes with sesame seeds (wash your hands under water from time to time, this will make it easier to make the croquettes). Place the croquettes on an oven tray covered with parchment paper and drizzle some olive oil on the top of them. Bake for 20-25 minutes until they start to golden.

To make the quick red onion pickle, peel and slice thinly the onion. Place in a clean container and cover half of it with boiled water and half with apple cider vinegar until the onions are fully soaked in liquid, add the syrup and and mix with a spoon. Let it cool down then placing it in the fridge for at least 30-45 minutes before serving.

Prepare the salad and serve with some croquettes, red pickle onion and perhaps some sweet potato chips (just bake some extra when you are preparing the croquettes). Drizzle some spoons of dressing and get ready to enjoy the meal!