This is a recipe I wanted for a while now, a recipe inspired by greek falafels but not quite a falafel since we are not using chickpeas, but the idea and the taste is there. You are going to love these cilantro croquettes as a side dish or even as your meatless Monday meal since it has plenty of protein.
For this recipe, as the name says, I used cilantro! It's one of my favorite herbs ever, thank goodness I don't have the DNA that apparently some people have that makes them get that soup flavor from cilantro... crazy but true!
Well, this recipe is super simple to make and so satisfying using simple ingredients and pea protein as a base of protein too. Pea protein is a great ingredient that I like to use from time to time to my recipes since it adds volume and also can replace flour.
Simple, minimal ingredients
Almond flour
Pea protein (or coconut flour)
Coconut flour
Baking powder
Flaxseed egg
Sea salt
Black pepper
Chopped cilantro
These are going to be perfect for meal prep, meatless Mondays and side dishes. I will definitely will be making a second batch of this recipe for my family, parties or the holidays! Since it can feed a crowd.
Freezer friendly meal
This is a recipe that you can keep on your freezer without a problem in a plastic bag and reheat them using your favorite method; microwave, skillet, air fryer or oven. I reheated mine in the microwave for 45 seconds.
Ways to serve these
These can be served on your salad and make a type of falafel salad, I used some Tzatziki Style Dip from Good Foods (it's so good!), or alone as a snack! A side dish along with another protein.
Each bite has 6.2g of protein, considering that the recipe is for four servings, and this recipe also contains 3.4 grams of fiber thanks to the fiber contributed by the coconut flour, flaxseed and almond flour.
The Easiest Croquettes
Mix all the dry ingredients in a bowl, then add water, cilantro and flaxseed egg into the mix.
With a hand-mixer or your hands great an homogeneous dough. Cover it in plastic paper and let it sit in the fridge for 10-15 minutes.
Preheat the oven at 350F.
Take the dough out of the fridge and create 8 small balls, place them in a baking sheet pan.
Bake for 20 minutes.
They are super easy to make and this recipe is actually super versatile, the base of this recipe is almost the same from my Pan de Muerto (Day of the Death Bread), Pumpkin Empanadas or Cream Cheese Empanadas.
But of course, this is the salty version of the recipe. But the dough is so malleable and fun. So this is a recipe you might want to keep! You are going to love it, the cilantro adds such a great taste but if you don't enjoy cilantro you can use parsley!
So are we ready to start with the recipe? Here's what you'll need for this recipe, super easy!
Mixing bowl
Mixing spoon
Measuring cup
Baking tray
Anyways, enjoy this recipe with your loved ones! It's a good one and it was also made to share with all the love... sharing is caring, right? Save, pin, bookmark or share the link for this delicious recipe!
With love,
María
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Cilantro Croquettes
By María Fernanda López
Serves 4
Ingredients
½ cup of almond flour
½ cup of Nuzest pea protein PURELYHL for discount (or coconut flour)
3 tbsp of coconut flour
1 tsp of baking powder
1 flaxseed egg
1 tsp of sea salt
¼ tsp of black pepper
¼ cup + 2 tbsp of water
¼ cup of chopped cilantro
Method
Mix all the dry ingredients in a bowl, then add water, cilantro and flaxseed egg into the mix.
With a hand-mixer or your hands great an homogeneous dough. Cover it in plastic paper and let it sit in the fridge for 10-15 minutes.
Preheat the oven at 350F.
Take the dough out of the fridge and create 8 small balls, place them in a baking sheet pan.
Bake for 20 minutes.
Serve with fresh veggies and Plant Based Tzatziki Style Dip
Nutritional Information (per serving 125 kcal)
Fat: 9.1g
Carbs: 6.4
Fiber: 3.4
Net Carbs:3g
Protein: 6.2 g
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