Chickpea Croqettes

These easy-to-make croquettes combine chickpeas with an authenic blend of Middle Eastern spices - sumac, cumin and coriander. Serve the dish with Cilantro-Yogurt Sauce for a fresh, bright contrast of flavors.

2 15-oz cans chickpeas, rinsed and drained
1/2 cup unseasoned breadcrumbs
1/4 cup olive oil
8 sun-dried tomatoes packed in oil, drained and finely chopped
(I skipped the chopping since they were going into a food processor, and it came out just fine)
2 TBSP sumac, optional
1 TBSP ground coriander (I used dried cilantro, same thing)
1 TBSP ground cumin
3 cloves garlic, minced
1/2 cup flour
oil for frying

1. Pulse chickpeas, breadcrumbs, olive oil, tomatoes, spices and garlic in food processor until roughly pureed. Season with salt & pepper.

2. Roll mixture into walnut-size patties with your hands. (Mixture should make 18 medium or 24 smaller sized ones). Dredge croquettes in flour, and shake off any excess.

3. Heat oil in skillet over medium-low heat, and add half of the croquettes. Brown on each side. Repeat with remaining croquettes.


Cilantro-Yogurt Sauce

This versatile dip can be served with chips, pita wedges, or roasted veggies, as well as the Chickpea Croquettes.

1 cup Greek yogurt (or plain soy yogurt)
1/2 cup loosely packed cilantro leaves
1/2 bunch chives

Puree ingredients in food processor or blender until smooth. Season with salt and pepper, and serve.