Garbanzo and cilantro croquettes

I got the recipe from my friend Lee's Vegaloca blog. You can see her original recipe here. I made some modifications mostly because I didn't have all the ingredients. Firstly, and very importantly, I didn't use black eyed peas, but garbanzos soaked overnight and cooked this morning. I had no carrots, so I used some zucchini instead. I found that the garbanzos absorbed moisture, so I only added half the flour called for in Lee's recipe. I fried the first batch; for the following batches, I just added a little bit of oil and cooked them that way. 


The spunky taste combination of cilantro and onion is amazing. As I may have mentioned before, I'm a ketchup fiend, and this time was no exception. Yum, Lee, this was a great idea!!! 


(I may very well eat some of the uncooked leftovers raw with some lime juice and finely diced chili peppers!)