Tuesday, June 24, 2014

Greek Croquets with Cucumber Dill Sauce


I am extremely happy with how these turned out.  After a miserably failed zucchini spelt muffin attempt this morning, I was very relieved at how much I loved these.  I am always looking for a balance between "adult" food and "kid" food to avoid preparing two meals.  My almost 4 year old is turning out to be quite the picky eater.  If it looks to difficult or to messy to eat then he will not touch it.  However, bite-sized most things seem to do the trick.   

I came across a recipe for falafel bites with a yogurt and sour cream based cucumber dill sauce.  With a few modifications, my version ended up a bit softer than most falafel I've had.  So I decided to call them croquet's.  Crispy on the outside, soft and even a bit creamy on the inside.  I decided not to bake these because I really wanted a rich, crispy croquet.  I also made the dipping sauce dairy free...and trust me when I say that I ate it with a spoon. 

Ingredients for Croquet's
1 medium onion, chopped
3 garlic cloves, minced
3/4 c zucchini, finely chopped
1 can (15oz) chickpeas (garbanzo beans), drained and rinsed
2 Tb fresh parsley, chopped
2 Tb fresh cilantro, chopped
1/2 tsp chili powder
3/4 tsp cumin
1/2 tsp flaxseed
1 tsp lemon juice
1/2 tsp salt
1/4 cup flour
vegetable oil for frying

Ingredients for Sauce
6oz firm silken tofu (such as mori-nu)
2 heaping Tb vegan mayonnaise (vegenaise)
1 tsp lemon juice
2 Tb fresh chopped dill
1/3 c cucumber, peeled, seeded, and finely chopped
1/2 tsp salt
Pinch of pepper

Instructions
Heat a medium skillet over medium high heat.  Add either 1 Tb olive oil or 2-3 Tb vegetable stock.  Saute the onions, garlic and zucchini until the onions are softened.  If cooking with vegetable stock, add more as needed as the pan drys out.  Set aside.
Place the chickpeas, onion mixture, parsley, cilantro, chili powder, cumin, flax, lemon juice and salt in a food processor or blender.  Pulse until combined but not pureed.  Transfer mixture into a bowl and add flour.  Mix until combined.  Cover and place in the refrigerator for one hour.
Heat a few Tb of vegetable oil in the same skillet you cooking the onion mixture in.  When hot, form the croquet mix into a little bit larger than bit sized balls and place onto pan.  Cook for 2-3 minutes or until browned then flip for another 2 minutes.  Transfer cooked croquet's to a plate lined with paper towels to absorb any extra oil.

To make the sauce:  Combine tofu, vegan mayo and lemon juice into a bowl and whisk well until smooth and creamy.  I actually used my food processor.  Add remaining ingredients and fold in with a spoon.  Serve right away or chill in the fridge for at least 30 minutes. 

UPDATE NO-FRY OPTION!!
Baked off the rest of my croquet mix this morning.  Rolled into balls, placed on a sprayed baking sheet and baked at 350 for 30 minutes.  Allow to cool for 5-10 min.  PERFECT!

 

No comments:

Post a Comment