Chickpea Croquettes with Dill Yogurt Sauce<!-- --> <!-- -->Recipe

Ingredients

• 1 cup plain coconut yogurt (or soy yogurt; preferably unsweetened)
• 6 tablespoons vegan mayonnaise (soy-free if necessary)
• ¼ cup lemon juice
• 2 tablespoons freshly chopped dill (or 1 tbsp. dried dill)
• 2 teaspoons maple syrup (exclude if using sweetened yogurt)
• 1½ teaspoons garlic powder
• 1 teaspoon salt
• 1 pound sweet potatoes or yams, peeled and roughly chopped
• One 15-oz can chickpeas, brine reserved, chickpeas rinsed and drained
• 1 tablespoon reserved chickpea brine
• 4 green onions, finely chopped (green and white parts)
• ⅔ cup cornmeal (certified gluten-free if necessary)
• 1 garlic clove, crushed
• 1 teaspoon grated lemon zest
• ½ teaspoon paprika
• Pinch of cayenne pepper
• Salt and black pepper to taste
• 1 cup vegan panko bread crumbs (gluten-free if necessary)
• Olive oil for frying