I’m officially pumpkin croquette obsessed. These hot and toasty Cheesy Pumpkin Chickpea Croquettes are a spin on one of my favorite fritter recipes for fall which includes pumpkin, chickpeas and hempseeds. These tender croquettes are packed with sweet flavors: mashed chickpeas, chopped veggies, spices, nutty sunflower seeds, and silky accents of creamy golden pumpkin. Plus some ooey gooey Daiya pepperjack cheese is tossed in as well. Crisp edges from the breadcrumb coating. Serve these as croquettes, fritters or even mold into veggie burger patties. This fall-inspired recipe is one you really must try if you love “anything pumpkin” – plus find out the difference between a fritter and a croquette!..
Fritter or Croquette? After much googling, I found that the main difference to distinguish a croquette from a fritter or “cake” is the shape! A fritter or cake (like potato or crab cake) is usually round in the shape of a burger patty. While croquettes are classically cylindrical shaped – almost like an over-sized date. So I guess these little bites are croquettes. Which is fine by me because “croquette” is one of my all time favorite words. But it you want, make them round and call them fritters or cakes
Cheesy Pumpkin Chickpea Croquettes
makes about 8-12 croquettes
1 can chickpeas, drained
1/4 cup raw sunflower seeds
3/4 cup pumpkin puree (canned
1 tbsp apple cider vinegar
2 tsp maple syrup
1/4 cup Daiya pepperjack vegan cheese shreds (or other flavor shredded cheese)
spices: 1/8 tsp fine black pepper, 1/8 tsp garlic powder, 1/4 tsp salt
1/3 cup chopped veggies (any variety) – optional
1 tbsp hot sauce + a few dashes of cayenne for heat – optional
1-3 tbsp flour for extra binding – optional
Coating: 1 cup Panko breadcrumbs (or another breadcrumb variety)
1/3 cup safflower oil for light frying/saute
1. Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin.
2. Add in the spices, apple cider, sunflower seeds, optional veggies and optional flour. Fold together until a moist mixture forms. Add in additional ingredients like optional hot sauce, etc. continue to mash until a nice sticky mixture forms.
3. Preheat a few tablespoons of safflower oil in a large skillet.
4. When the oil is hot, for the mixture into golf ball sized balls – formed into “date-shaped” bites – next, roll wet croquettes in the panko crumbs until well covered – place in the hot oil – carefully.
5. Continue until the pan is full – leave about an inch space between each croquette for easier flipping. Cook on each side only about 1-2 minutes – or until toasty brown. Try not to burn, although a bit of crisping is nice.
6. Transfer cooked croquettes to a paper towel to cool. Serve in about 5 minutes after cooling a bit.
Store in the fridge and reheat in the oven if desired. You can freeze as well. However, best hot off the skillet!
Want More?? Try my other pumpkin fritter/cake recipe: Toasty Pumpkin Hemp Chickpea Fritters. (image below)