Mediterranean Vegan Croquettes with Olive Tapenade: Crispy, Herby, and Utterly Addictive

There’s something undeniably comforting about croquettes—those golden, crisp bites that crackle on the outside and melt on the inside. These Mediterranean Vegan Croquettes with Olive Tapenade are my plant-based tribute to that joy. They’re packed with fresh herbs, mashed potatoes, chickpeas, sun-dried tomatoes, and warm Mediterranean spices. The kicker? A briny, bold olive tapenade on top that turns these croquettes into a seriously gourmet snack, appetizer, or light meal. This is the kind of dish you want in your back pocket for cozy fall meals, easy entertaining, or when you’re craving something crispy without compromising clean eating principles.

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Mediterranean Vegan Croquettes with Olive Tapenade

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 12 croquettes

Equipment

• Mixing bowls At least two—one for the croquette base and one for the tapenade.
• Potato masher or fork For mashing chickpeas and potatoes.
• Food processor Essential for blending the olive tapenade. A mini chopper will do the trick, too.
• Frying pan or skillet Use a nonstick or cast-iron pan for even browning.
• Spatula or tongs To flip the croquettes gently.
• Measuring cups and spoons

Ingredients

  

For the Vegan Croquettes

• 2 cups mashed potatoes russet or Yukon golds work best
• 1 cup canned chickpeas drained and mashed
• 1/2 cup breadcrumbs use gluten-free if needed
• 1/4 cup finely chopped sun-dried tomatoes oil-packed, drained
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons olive oil for pan frying

For the Olive Tapenade

• 1/2 cup Kalamata olives pitted
• 1/4 cup green olives pitted
• 1 tablespoon capers
• 1 clove garlic
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Fresh black pepper to taste

Instructions

 

Prepare the Potato Base

1. Start by making your mashed potatoes if you haven’t already. Boil peeled and chopped potatoes in salted water until fork-tender. Drain and mash them until smooth. Let them cool slightly before using.

Mix the Croquette Filling

1. In a large bowl, combine the mashed potatoes and mashed chickpeas. Stir in breadcrumbs, sun-dried tomatoes, parsley, dill, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Mix until the ingredients are evenly distributed and the mixture holds together when pressed.

Tip: If the mixture feels too wet, add an extra tablespoon or two of breadcrumbs until it firms up.

Shape the Croquettes

1. Using damp hands, form the mixture into small oval or cylindrical shapes—roughly 2 inches long and 1 inch wide. This recipe yields around 12 medium-sized croquettes.

Chill for Better Texture

1. Place the croquettes on a plate or baking sheet and chill in the fridge for at least 15 minutes. This helps them hold their shape while frying.

Make the Olive Tapenade

1. While the croquettes chill, pulse together Kalamata olives, green olives, capers, garlic, lemon juice, and olive oil in a food processor until chunky but spreadable. Season with black pepper. Taste and adjust lemon juice or oil as needed.

Pan-Fry the Croquettes

1. Heat olive oil in a large skillet over medium heat. Once hot, add the croquettes and cook for about 3-4 minutes per side, or until golden brown and crispy all over. Don't overcrowd the pan—work in batches if needed.

Serve with Tapenade

1. Transfer the croquettes to a paper towel–lined plate to drain excess oil. Serve warm or at room temperature, topped or served alongside a generous spoonful of olive tapenade.

Pairings

These Mediterranean vegan croquettes make an incredibly versatile meal. Here are some delicious ways to enjoy them:

• As an appetizer: Serve on a mezze board alongside hummus, vegan falafel, dolmas, and cucumber salad.
  
• In a wrap or pita: Tuck the croquettes into flatbread with lettuce, tomatoes, red onion, and a drizzle of tahini sauce.
  
• With a grain bowl: Pair with couscous, quinoa, or farro, along with roasted vegetables and a lemon vinaigrette.
  
• As a side dish: They’re a great complement to soups like tomato basil or lentil stew, especially in cooler months when fall meals call for warmth and heartiness.
  
• Brunch upgrade: Add a croquette or two to a vegan breakfast spread with avocado toast, chickpea patties, and fruit salad.

They also sit beautifully alongside other vegan nuggets, lentil fritters, or classic vegetable croquette platters at gatherings.

FAQs

1. Can I bake these croquettes instead of frying them?

Absolutely. To make them oil-free or lighter, arrange the croquettes on a parchment-lined baking sheet, spray with a little oil (optional), and bake at 400°F for about 20 minutes, flipping halfway through. They won’t be as crispy but will still be delicious.

2. Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes bring a unique sweetness and slightly softer texture. If you use them, reduce the breadcrumbs slightly, as sweet potatoes tend to have more moisture.

3. What are some protein alternatives to chickpeas in this croquette recipe?

You can try mashed white beans, green lentils, or even leftover cooked quinoa. Each variation changes the texture slightly but keeps the flavor rich and satisfying.

4. Are these similar to traditional potato croquettes?

Yes and no. These vegan potato croquettes share the same satisfying, crispy exterior and creamy interior as a classic croquettes recipe. However, they pack in more herbs, Mediterranean flavor, and plant-based protein thanks to the chickpeas and sun-dried tomatoes.

5. Can I freeze these for later?

Definitely. Once shaped, freeze the uncooked croquettes on a tray, then transfer to a freezer-safe bag. When ready to use, cook from frozen—just extend the cooking time by a few minutes.