Indulge in the unexpected delight of Gluten-free Pumpkin Croquettes this fall. Featuring a perfect balance of sweet and salty flavours, along with a smooth yet crunchy texture, thanks to the addition of feta. A unique autumn treat awaits!

Croquettes or croquetas comes from the French word: ‘croquer‘. Which means ‘to bite into.’ The world has different recipes, often with potatoes, meat and brown sauce or thick béchamel and some other ingredients… There’s a whole world of croquettes, and today, a new one is born: The pumpkin croquettes with feta!

Air Fryer to the Rescue!

Gluten free Pumpkin and Feta Croquettes

These beauties could be fried, but for our health’s sake, I didn’t use the frying pan… I’ve used my air-fryer instead! If you don’t have one, no problem; pop them in the oven, and the coating will cook beautifully there, too.

A Tapas Like No Other for Halloween!


This Gluten-free pumpkin and Feta Croquette are mainly made in Spanish, with no potatoes. Its filling is pumpkin purée, garlic and feta cheese bounded by chickpea flour. The coating is made of pumpkin seeds instead of the usual breadcrumbs. Of course, breadcrumbs would do, too, for this recipe, but I’ve used the seeds to make these round bites gluten-free.

But not quite Spanish…

Gluten free Pumpkin and Feta Croquettes

Unlike Spanish, this recipe doesn’t contain thick béchamel, so you’ll have a smooth interior. It would be best to let the pumpkin purée rest in the fridge for an hour or so to cool and harden it. Making the balls will be easier this way. Otherwise, you can make them with delicate hands or adjust the chickpea flour.

Talking about Chickpea Flour

Chickpea flour is one of the few gluten-free flours dense enough to bind things together. They are often used to secure veggie patties, crepes or fritters. It’s got way more health benefits than plain old white flour. If you want to learn more, check this out!

To Serve with…

Gluten free Pumpkin and Feta Croquettes

This dish is an appetizer; it would also work wonderfully on a green salad! Don’t forget the balsamic vinegar glaze. We love to give it this beautiful contrast of sweet and sour!

Halloween will taste so much better this year with these pumpkin feta croquettes. Here are other lovely Halloween ideas:

Pumpkin Croquettes

5 from 7 votes
Prep Time 20 minutes
Cook Time 40 minutes
Resting time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 10 croquetas
Calories 137
A sweet yet salty bite with a crunchy crust and a smooth interior, these fun Gluten-free Pumpkin and Feta Croquettes are how Halloween should taste this year!

Equipment

  • Air fryer

Ingredients

  • 1 k pumpkin (cut into 3cm cubes)
  • 100 g feta cheese
  • 100 g pumpkin seeds (precooked or dry)
  • 3 tbsp chickpea flour
  • 2 tbsp olive oil
  • 1 garlic clove
  • salt and pepper (go easy on the salt and strongly on the pepper)

Instructions 

  • Cut the pumpkin into big cubes, add to a bowl and mix with a whole garlic clove, olive oil, salt and pepper.
  • Cook in the oven at 200°C (400F°) for about 30 minutes or until light brown.
  • Once cooked, add to blender and mix with the chickpea flour.
  • Let rest until cold, about 15 minutes *could leave in the fridge for the next day to make it extra thick.
  • Blend the pre-cooked or dried pumpkin seeds.
  • Add feta crumbled into the pumpkin mix. (not blended, you want a few chunks) *If too liquid to manipulate, add a bit of chickpea flour.
  • Make small balls, and cover them with pumpkin seeds coating.
  • Cook another 15 minutes in the oven (or 10 minutes in the air fryer) at 200°C (400F°).

Notes

  • Can be kept in the freezer (after coating) and unfroze for 40 minutes before cooking.
  • Add a lovely balsamic glaze to it for an extra kick!
Author: Marie Breton
Calories: 137kcal
Course: Aperitivo, Appetizer, tapas
Cuisine: Other
Keyword: croquetas, croquettes, feta, pumpkin, tapas

Nutrition

Calories: 137kcal | Carbohydrates: 10g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 93mg | Potassium: 441mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8516IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg

Pin me!

8 Comments

  1. 5 stars
    These look like a perfect fall appetizer. I love that you used the pumpkin seeds to coat the croquettes. Great idea!

  2. 5 stars
    What a fantastic Fall appetizer! Can’t wait to serve it to my friends!

  3. 5 stars
    What an intriguing recipe! I have used chickpea flour for thickening various vegan recipes and it works really well. Have you ever heard of Shiro wat? It’s a spiced Ethiopian chickpea flour powder that goes really well with pumpkin. I think it would really work in this recipe.

  4. 5 stars
    These sound incredible. I love the idea of pumpkin with feta, it’s such a great combination. I haven’t never really worked with chickpea flour, but I’m excited to get some to try these out.

  5. 5 stars
    Awesome recipe! I need more tapas in my life, and I have wayyyy more squash than usual in the house, so this came my way at a perfect time. Love the way that salty feta punches hard alongside the sweetness of pumpkin. Cheers!

  6. 5 stars
    These sound so unique and delicious. I have an air fryer now, so I’ll ba making them in there – yum!

5 from 7 votes

Write A Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.