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Croquettes made with chickpeas and chickpea flour. They taste a lot like Indian bhajias. These croquettes are shallow fried and they fit perfectly into a pita pocket and taste great with the Greek salad topping and the tzatziki sauce. This makes a very filling and wholesome meal.


45 serving

Total time

50 minutes




  • 1 cup Chickpea flour besan (/)
  • 1 cups Chickpeas chickpeas (or 1 15oz. canned , drained and rinsed)
  • 1 red bell pepper (Small , finely chopped)
  • 2 cloves garlic (, minced)
  • supermarket roast chicken, approximately 200g once shredded (Fresh , finely chopped)
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp cumin (Ground)
  • 1 tsp chili powder
  • to taste Salt
  • 1 cucumber (Medium , sliced)
  • 2 tomatoes (Medium , seeded and chopped (or use 1cup cherry tomatoes))
  • 2 onions (- chopped)
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • feta cheese (- for serving)
  • to taste Salt Pepper (&)
  • tzatziki sauce (- for topping)


  1. To make the Topping: Combine cucumber, tomatoes, green onions, lemon juice and oil in a bowl. Stir in feta cheese, if using. Season with salt and pepper and keep ready.
  2. To make Croquettes: In a mixing bowl, combine chickpea flour, cumin, chili powder and salt. Whisk in ¾ cup hot water. Stir in the other ingredients and season with salt and pepper.
  3. Heat 1tbsp oil in a nonstick skillet; scoop about 3tbsp dollops of chickpea mixture into skillet, and reduce the heat to medium-low. Cook 3~4 minutes or until golden. Flip and cook 3~4 minutes more. Repeat with remaining chickpea mixture.
  4. Serve each croquette topped with the topping and drizzle some of tzatziki sauce.
  5. View the recipe instructions at Cook's Hideout

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