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Chickpea-lentil croquettes https://www.metro.ca/userfiles/image/recipes/croquettes-legumineuses-4857.jpg PT25M PT22M PT47M
In a bowl, pour the boiling water, add the semolina and let sit for 15 minutes.Drain the chickpeas, place in a food processor or blender, and add the eggs. Blend until smooth.Add the semolina and blend thoroughly. Add the bread crumbs, parsley and mustard. Season with the salt, pepper, oregano, basil and garlic powder. Mix well.Then add the lentils and green onions; mix gently with a spoon not to mash the mixture. Shape into croquettes.In a frying pan, heat the oil over medium-high heat. Fry the croquettes for 2 to 3 minutes on each side until golden.Serve on a mixed vegetable and lettuce salad tossed with Irresistibles Herbes de Provence Vinaigrette.
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1/2 cup (125 mL) boiling water 1/2 cup (125 mL) wheat semolina 19 oz (540 mL) chickpeas 2 egg 1/2 cup (125 mL) breadcrumbs 1 Tbsp. (15 mL) fresh parsley 1/2 tsp. (2 mL) powdered mustard Salt and freshly ground pepper to taste 1/2 tsp. (2 mL) oregano 1/2 tsp. (2 mL) basil 1/2 tsp. (2 mL) garlic powder 1 cup (250 mL) drained lentils 2 green onion, shredded 2 Tbsp. (30 mL) olive oil
Chickpea-lentil croquettes

Chickpea-lentil croquettes

Rate this recipe
10 Votes
  • Lactose-free
4
servings
0:25
Preparation
0:22
COOKING
0:47
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    boiling water
  • 1/2 cup
    (125 mL)
    wheat semolina
  • 19 oz
    (540 mL)
    chickpeas
  • 2
    egg
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    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    breadcrumbs
  • 1 Tbsp.
    (15 mL)
    fresh parsley
  • 1/2 tsp.
    (2 mL)
    powdered mustard
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  • Salt and freshly ground pepper to taste
  • 1/2 tsp.
    (2 mL)
    oregano
  • 1/2 tsp.
    (2 mL)
    basil
  • 1/2 tsp.
    (2 mL)
    garlic powder
  • 1 cup
    (250 mL)
    drained lentils
  • 2
    green onion, shredded
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  • 2 Tbsp.
    (30 mL)
    olive oil
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Imprimer ma sélection

Preparation

In a bowl, pour the boiling water, add the semolina and let sit for 15 minutes.

Drain the chickpeas, place in a food processor or blender, and add the eggs. Blend until smooth.

Add the semolina and blend thoroughly. Add the bread crumbs, parsley and mustard. Season with the salt, pepper, oregano, basil and garlic powder. Mix well.

Then add the lentils and green onions; mix gently with a spoon not to mash the mixture. Shape into croquettes.

In a frying pan, heat the oil over medium-high heat. Fry the croquettes for 2 to 3 minutes on each side until golden.

Serve on a mixed vegetable and lettuce salad tossed with Irresistibles Herbes de Provence Vinaigrette.

Source : Chef Robert Villeneuve

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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