makes about 8-12 croquettes 1 can chickpeas, drained 1/4 cup raw sunflower seeds 3/4 cup pumpkin puree (canned 1 tbsp apple cider vinegar 2 tsp maple syrup 1/4 cup Daiya pepperjack vegan cheese shreds (or other flavor shredded cheese) spices: 1/8 tsp fine black pepper, 1/8 tsp garlic powder, 1/4 tsp salt 1/3 cup chopped veggies (any variety) – optional 1 tbsp hot sauce + a few dashes of cayenne for heat – optional 1-3 tbsp flour for extra binding – optional Coating: 1 cup Panko breadcrumbs (or another breadcrumb variety) 1/3 cup safflower oil for light frying/saute To Make: 1. Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin. 2. Add in the spices, apple cider, sunflower seeds, optional veggies and optional flour. Fold together until a moist mixture forms. Add in additional ingredients like optional hot sauce, etc. continue to mash until a nice sticky mixture forms. 3. Preheat a few tablespoons of safflower oil in a large skillet. 4. When the oil is hot, for the mixture into golf ball sized balls – formed into “date-shaped” bites – next, roll wet croquettes in the panko crumbs until well covered – place in the hot oil – carefully. 5. Continue until the pan is full – leave about an inch space between each croquette for easier flipping. Cook on each side only about 1-2 minutes – or until toasty brown. Try not to burn, although a bit of crisping is nice. 6. Transfer cooked croquettes to a paper towel to cool. Serve in about 5 minutes after cooling a bit. Store in the fridge and reheat in the oven if desired. You can freeze as well. However, best hot off the skillet!