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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Curried Chickpea and Millet Croquettes

RECIPE By PlantPlate
Packed with healthy plant protein and whole grain goodness, these lightly spiced croquettes are oven baked to golden-crunchy perfection!

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Yield: Makes 18-20 Croquettes

Notes:

You will need cooked millet for this recipe. You can find instructions for cooking millet in this guide to cooking grains. If you like, add a few seasonings such as bay leaves or dried oregano when you are cooking to enhance the flavour.

These croquettes are great with a side of dipping sauce, such as our Creamy Ranch-Style Dressing (pictured) or Tomato and Red Pepper Chutney. You can eat your croquettes as a snack, or as part of a complete meal with a side salad or plate of steamed vegetables. They're also super tasty as a filling for whole wheat pita breads or tortilla wraps!

To make this recipe 100% gluten free, you will need to use certified gluten-free oats, like these ones.

Ingredients:

  • 1 small onion, diced
  • 1 clove garlic, finely diced
  • 1/2 cup low sodium vegetable broth (or water)
  • 2 tsp. mild curry powder
  • 3/4 tsp. cumin
  • 1/2 tsp. ground coriander seed
  • 1/2 tsp. red pepper flakes
  • 2.5 cups cooked millet (see cooking instructions on this page)
  • 1 cup cooked chickpeas
  • 2 tbsp. chopped fresh parsley
  • 1/2 cup rolled oats
  • Ground black pepper, to taste

Instructions:

  1. Preheat the oven to 180°C / 375°F. Line a large baking tray with baking paper.
  2. Sautee the onion and garlic in vegetable broth or water for 2 minutes. Add curry powder, cumin, coriander seed and red pepper flakes; cook for a further 3-4 minutes until spices are fragrant and the water has evaporated.
  3. Transfer the onion mixture to a food processor. Add the cooked millet, chickpeas and parsley. Pulse until the ingredients are well combined, but not pureed.
  4. Transfer the millet/chickpea mixture to a large bowl. Add oats and ground black pepper, and stir to combine. Using your hands, shape the mixture into 18-20 even sized croquettes or balls, arranging them on the baking tray with a 2cm (1 inch) space between each croquette. Bake for 25-30 minutes, until golden and beginning to crack. Allow croquettes to cool slightly before serving. 

Cooked croquettes will keep in the refrigerator for 2-3 days, or can be frozen in zip lock bags for up to 1 month. To reheat, make sure they are thawed completely, then wrap them in baking paper and warm in a 180°C / 375°F for 5-6 minutes.