Directions

1. Step 1

   Add leek to a hot pan over medium heat with the margarine and sweat down for 5 minutes or until soft.

2. Step 2

   Sprinkle in the flour and cook off until the flour isn’t raw but not adding any colour. Gradually add the oat milk, whisk in between every addition until it forms a smooth, thick roux.

3. Step 3

   Blend the chickpeas to a relatively textured paste. Mix it through the roux.

4. Step 4

   Pour the doughy mixture into a baking tray lined with baking paper, spread to form an even layer and pop it in the fridge to cool for 30–60 minutes.

5. Step 5

   Heat oil in a deep frypan or pot to 180°C.

6. Step 6

   Dip your fingers into cool water, and scoop 3–4 tablespoons worth of dough out of the tray. Place a baby cornichon in the centre of the dough and close the dough around it, covering the cornichon completely.

7. Step 7

   Gently place the croquettes in the hot oil to cook in batches for 5 minutes or until golden brown.

8. Step 8

   Place on a wire rack to cool for a few minutes before serving.