Chickpea Croquettes with Dill Yogurt Sauce


Chickpea Croquettes with Dill Yogurt Sauce

A recipe that is good for sharing and is great for weekend dinner with family and friends will surely love it. Easy to prepare, quick, and packed with full of flavor.
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8


dill yogurt sauce

  • 1 cup (220g) plain coconut yogurt (or soy yogurt; preferably unsweetened)
  • 6 tbsp vegan mayonnaise (soy-free if necessary)
  • ¼ cup (60ml) lemon juice
  • 2 tbsp freshly chopped dill (or 1 tablespoon dried dill)
  • 2 tsp maple syrup (exclude if using sweetened yogurt)
  • 1½ tsp garlic powder
  • 1 tsp salt


  • 1lb (455g) sweet potatoes or yams, peeled and roughly chopped
  • One 15oz (425g) can chickpeas, brine reserved, chickpeas rinsed and drained
  • 1 tbsp reserved chickpea brine
  • 4 green onions, finely chopped (green and white parts)
  • ⅔ cup (100g) cornmeal (certified gluten-free if necessary)
  • 1 garlic clove, crushed
  • 1 tsp grated lemon zest
  • ½ tsp paprika
  • pinch of cayenne pepper
  • salt and black pepper to taste
  • 1 cup (95g) vegan panko bread crumbs (gluten-free if necessary)
  • olive oil for frying


To make the sauce

  • Stir together the sauce ingredients in a medium bowl. Cover and refrigerate until ready to use.

To make the croquettes

  • Place the sweet potatoes in a pot and cover with water. Bring to a boil and cook for about 7 minutes, until tender. Drain well.
  • Place the chickpeas and 1 tablespoon brine in a large bowl and mash until broken into small pieces. Add the sweet potatoes and mash until mostly smooth. Add the green onions, cornmeal, garlic, lemon zest, paprika, cayenne pepper, salt, and pepper. Stir until combined.
  • Line a baking sheet with parchment paper or a silicone baking mat. Pour the bread crumbs into a shallow bowl. Scoop up an amount of the croquette mixture slightly larger than a golf ball, shape it into a patty, coat it in bread crumbs, and place it on the prepared baking sheet. Repeat with the remaining croquette mixture.
  • Line a plate with paper towels. Heat a large frying pan, preferably cast iron, over medium heat. Add enough olive oil to coat the bottom of the pan and let it heat until it shimmers. Add half of the croquettes and cook for 3 to 4 minutes on each side, until golden. Transfer to the plate to drain. Add more oil to the pan if needed (allow the oil to heat if you add more). Cook the remaining croquettes. Serve warm with the dill yogurt sauce. Leftovers will keep in airtight containers in the fridge for 2 to 3 days.


These are also good with the Easy Tahini Gravy and would make a good holiday main course.
You can bake these instead of frying them, if you prefer. While they’re on the baking sheet, spray the tops with olive oil. Bake at 400°F/200°C for 15 minutes, flip them, spray with olive oil, and bake for another 15 minutes.
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