Ingredients 150 gr. chickpeas 2 tablespoonfuls parsley finely chopped 2 tablespoonfuls mint finely chopped 1 carrot finely grated 1 medium potato (raw) finely grated 3 spring onions finely chopped 2 cloves of garlic minced 1 egg 5 tablespoonfuls self-raising flour Plain flour Oil for frying, or brushing on a baking pan
The night before, place the chickpeas in a container with plenty of water and leave them overnight to soften. The following day, drain the chickpeas and put them in a pot with water and a little salt and boil them, until they are soft.
Drain them and place them in a bowl. Mash them roughly and add all the ingredients, except the oil. Mix the ingredients thoroughly, and taste to adjust the seasoning. Put the bowl in the fridge for about 1 hour.
If you wish to fry the croquettes, put flour on a plate. Take spoonfuls of the chickpea mixture and drop them in the flour. Roll them in the flour. Heat some oil in a pan and carefully lower the floured croquettes in the oil. Lower the heat so that the croquettes have time to cook inside without burning on the outside. Turn them over and fry them on the other side. When they are golden all over, remove them from the pan and place them on a plate lined with absorbent paper.
If on the other hand you wish to bake them, drop tablespoonfuls of the mixture in an oiled baking pan, and bake them at 180oC until they are golden brown. Turn them over and bake them for a bit longer.