Crispy Cauliflower and Chickpea Croquettes with Lemon Tahini Tips, FAQ & printable recipe

Tips for success

To achieve the most vibrant herb flavor, use fresh parsley and cilantro that are washed and thoroughly dried. Moisture on the leaves can negatively affect the consistency of the croquette mixture. If you prefer a slightly spicier bite, add a pinch of crushed red pepper flakes to the mixture before pulsing.

When serving, present the croquettes on a platter with the tahini drizzled in an artistic pattern, or serve the sauce in a small side bowl for dipping. Adding a final, generous dusting of sumac just before serving provides a burst of color and a necessary acidic kick that cuts through the richness of the fried crust.

Variations

• Spicy Harissa Version: Add two tablespoons of spicy harissa paste to the mixture before pulsing. This adds a bold, smoky heat that pairs exceptionally well with the cooling lemon-garlic tahini sauce.
• Roasted Garlic Infusion: Replace the raw garlic with roasted garlic cloves for a milder, deeper, and more caramelized flavor profile that complements the roasted cauliflower base perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Keep the tahini sauce in a separate container.

Freezer

Freeze uncooked, shaped croquettes on a baking sheet before transferring to a freezer bag for up to 1 month. Fry directly from frozen, adding extra time.

Reheat

Reheat in a 375°F (190°C) oven for 8 to 10 minutes until hot and crisp. Avoid using a microwave, as this will make the crust soggy.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, separate layers with parchment paper to prevent the croquettes from sticking together.

While they can be stored, note that the crispness of the sesame crust will diminish over time, so they are best consumed immediately after frying.

You can prepare the croquette mixture up to 24 hours in advance and keep it in the refrigerator. However, for the best results, shape and coat the croquettes with the sesame seeds just before you are ready to fry them.

This prevents the moisture from the mixture from softening the sesame seed crust before it hits the hot oil.

Serving ideas

These croquettes are best served warm, shortly after they have been drained. Arrange them on a large platter with a side of lemon-garlic tahini for a classic presentation.

They pair beautifully with a light, crisp salad of cucumbers, tomatoes, and red onions, which provides a refreshing contrast to the warm, crunchy texture of the croquettes.

For a more substantial meal, serve these alongside warm pita bread or flatbread. The combination of the crispy croquettes, the creamy tahini, and fresh bread creates a satisfying plant-based experience.

Ensure that the sumac is readily available on the table so guests can add an extra sprinkle if desired, enhancing the overall brightness of the dish.

Frequently asked questions

Recipe card

Crispy Cauliflower and Chickpea Croquettes with Lemon Tahini

Prep 20 minCook 3 minTotal 23 minServes 4

Ingredients

• 400 g roasted cauliflower florets
• 200 g drained chickpeas
• 1 bunch fresh parsley and cilantro
• 3 cloves garlic
• 1 tbsp toasted cumin
• 1 tsp coriander
• 40 g chickpea flour
• 1/2 cup white and black sesame seeds
• 2 cups sunflower oil
• 1/4 cup lemon-garlic tahini
• 1 tsp sumac

Instructions

1. Combine the roasted cauliflower, drained chickpeas, fresh parsley, fresh cilantro, garlic, toasted cumin, coriander, and chickpea flour in a food processor. Pulse the mixture until it is well combined but still retains some texture. Be careful not to over-process into a paste.
2. Scoop portions of the mixture and shape them into 12 small cylinders with your hands. Roll each cylinder in the mix of white and black sesame seeds until they are evenly coated on all sides. Place the coated croquettes on a tray while you prepare the oil.
3. Heat the sunflower oil in a heavy-bottomed pot to 370°F (188°C). Carefully drop the croquettes into the hot oil in batches. Fry for 3 minutes, turning as needed, until the sesame-studded exterior is a deep, crunchy mahogany color. Remove with a slotted spoon and drain on paper towels before serving with the lemon-garlic tahini and a dusting of sumac.

Contains: sesame

Estimated nutrition per serving

Calories

240

Protein

8.5 g

Carbohydrates

18 g

Fat

15 g

Fiber

6 g

Sugar

2.5 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.