Sprouted Chickpea Croquettes with Yogurt, Tahini, and Coriander

I love this take on falafel from the cookbook “Dandelion & Quince”, which gives the fried Israeli and Middle Eastern staple a slightly lighter, and more healthful spin. The book focuses on recipes that make use of the interesting, unusual, and wholesome ingredients you see at the market and in the grocery store but might be intimidated to try. For this recipe, for example, Michelle McKenzie, the book’s author and chef, used sprouted chickpeas and chickpea flour instead of canned beans and white flour to make the croquettes. The recipe also includes a generous helping of herbs, spices, and seeds which add flavor while keeping the “falafel” light in taste and texture. 

In addition to being wholesome and healthy, this dish is great because it is incredibly versatile. As McKenzie notes in her recipe, you can store leftover croquettes in the fridge and serve them throughout the week on sandwiches and salads, or even mix them into a spicy tomato sauce in place of meatballs. That said, also I love them just on their own, drizzled with tahini sauce, a scattering of sliced radishes, and mixed herbs or greens as the book recommends. XXJKE