Chickpea and Lentil Croquettes (GF)

After starting myWW this time around I was happy to find chickpeas on the zero point list! (on Blue and Purple plans) I love using chickpeas because they are packed with protein and fiber. I put this recipe together after having made a curried chickpea side dish. Up until then I really hadn't used curry powder a lot. My husband kept insisting he didn't like it. Well, I showed him! I slowly started adding it to chicken and soups and now I catch him adding it to dishes. 

Enjoy these yummy bites with a Sriracha Dip (0SP on Blue and Purple plans - plain fat free greek yogurt mixed with sriracha sauce). These are gluten free and vegetarian. 

Recipe makes 16 servings

Prep time: 30 mins

Cook time: 30 mins

Per Serving:

1-2 servings = 0SP on myWW Blue and Purple plans, 1 serving = 1SP on myWW Green plan 

My Fitness Pal - Cal: 43, Carbs:6.4g, Fat: 0.9g, Protein: 2.6g

Ingredients:

1/2 cup dried lentils, cooked in  1 1/2 cups of fat free vegetable broth

1/2 can chickpeas , rinsed and drained

1/2 onion, finely diced

1 Tbsp minced garlic

1 tsp minced ginger

1/2 Tbsp Turmeric

1/2 Tbsp Curry powder

2 Tbsp Cilantro, finely chopped

1 tsp salt

1 tsp black pepper

1-2 eggs (add 1 at a time)

1 1/2 Tbsp Almond flour

1. Preheat oven to 400 and prep a baking sheet with parchment paper. 
2. In a food processor add the cooked lentils, chickpeas, onion, garlic and ginger. Process until consistency is between a chunky but smooth texture. You don't want hummus. 
3. Put mixture into a bowl, I suggest a metal bowl for easy clean up. Turmeric tends to stain.
4. Add  turmeric, curry, salt, pepper, cilantro and 1 egg. Mix well. Add the almond flour, mix well. You don't want the mixture to be too dry. Take a heaping tablespoon amount into your hands and press it into an oval shape. If it isn't sticking together add the second egg. 
5. Bake for 30 minutes, turning them over at about 18-20 minutes into baking time. 
6. Serve with a salad or with the sriracha dip, or both 👌