Pickle-filled Chickpea Croquettes

Creamy and crispy, and with the satisfying crunch of a tangy pickle in the centre — you’ll be the hero of the potluck if you bring these babies along.

Preparation time Prep: 15 mins
cook 40 mins
cool 30 mins

You will need:

  • 1 leek, finely diced
  • 2 tablespoons margarine
  • Pinch salt
  • 2 tablespoons flour
  • 1 cup oat milk
  • 1 ½ tins of chickpeas, drained
  • 1 jar baby cornichons
  • 1 cup panko breadcrumbs
  • Salt and pepper
  • 1 liter vegetable oil for frying
To serve
  • Plant-based mayonnaise or aoili
  • Tomato sauce
Recipe: Simon Toohey


  • 1Add leek to a hot pan over medium heat with the margarine and sweat down for 5 minutes or until soft.
  • 2Sprinkle in the flour and cook off until the flour isn’t raw but not adding any colour. Gradually add the oat milk, whisk in between every addition until it forms a smooth, thick roux.
  • 3Blend the chickpeas to a relatively textured paste. Mix it through the roux.
  • 4Pour the doughy mixture into a baking tray lined with baking paper, spread to form an even layer and pop it in the fridge to cool for 30–60 minutes.
  • 5Heat oil in a deep frypan or pot to 180°C.
  • 6Dip your fingers into cool water, and scoop 3–4 tablespoons worth of dough out of the tray. Place a baby cornichon in the centre of the dough and close the dough around it, covering the cornichon completely.
  • 7Gently place the croquettes in the hot oil to cook in batches for 5 minutes or until golden brown.
  • 8Place on a wire rack to cool for a few minutes before serving.
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