Chickpea Cakes with Mashed Avocado

Chickpea Cakes with Mashed Avocado

vegan falafel-esque
patties 

From our
friends at Serious Eats

 

These
vegan falafel-esque patties made with chickpeas and bulgur wheat have a crunchy
breadcrumb and are served with mashed avocado for a rich and creamy texture.

 

·        
YIELD: Serves 2 to 3

·        
ACTIVE TIME: 30 minutes

·        
TOTAL TIME: 30 minutes

 

Ingredients:

·        
1/2 cup
bulgur wheat

·        
1/2 cup
loosely packed parsley leaves

·        
1/2 cup
loosely packed mint leaves

·        
1/2 cup
loosely packed cilantro leaves

·        
1 medium
clove garlic, roughly chopped

·        
1/2
teaspoon ground coriander

·        
1
serrano or jalapeño chili, stemmed, seeded, and roughly chopped (optional)

·        
1 (15
ounce) can of chickpeas, drained, rinsed, and dried on paper towels

·        
Kosher
salt and freshly ground black pepper

·        
1/2 cup
flour

·        
1/2 cup
water

·        
1 1/2
cups vegan panko-style breadcrumbs

·        
1/2 cup
vegetable or canola oil

·        
1
avocado

·        
1
tablespoon juice from 1 lime

·        
lime or
lemon wedges, sliced onion, chopped cilantro, and pickles for serving

 

Directions:

1.      
Bring 2
cups of water to a boil over high heat. Add bulgur wheat and cook until tender,
about 10 minutes. Drain carefully.

2.     
While
wheat cooks, combine parsley, mint, cilantro, garlic, jalapeño and coriander in
the bowl of a food processor. Pulse until finely chopped, scraping down sides
as necessary, about 10 to 12 short pulses. Add half of chickpeas and pulse
until a rough puree is formed, scraping down sides as necessary, about 8 to 10
short pulses. Transfer to a large bowl.

3.     
Add
remaining chickpeas to food processor and pulse until roughly chopped, 4 to 6
pulses. Transfer to bowl with chickpea/herb mixture. When bulgur wheat has
drained, add to bowl. Season with salt and pepper, then fold mixture together,
starting with a rubber spatula, and finishing by hand when cool enough to
handle. Form mixture into patties roughly 3/4-inch thicka dn 3 inches wide (you
should be able to work 8 to 12 patties)

4.     
Combine
flour and water in a medium bowl and whisk until smooth. Place breadcrumbs in
second medium bowl.

5.     
Working
one patty at a time, dip in flour mixture to coat, then transfer to
breadcrumbs. Cover with breadcrumbs on all sides, then transfer to a plate.
Repeat with remaining patties.

6.     
Heat
half of oil in a large cast iron or non-stick skillet over medium-high heat
until shimmering. Add half the patties in a single layer and cook, swirling pan
occasionally, until golden brown on bottoms, about 2 minutes. Carefully flip
and cook second side, swirling pan occasionally as they cook, about 2 minutes
longer. Transfer to a plate and keep warm while you cook the remaining patties.

7.     
Place
avocado in a medium bowl and mash the flesh with a fork. Season with salt and
add lime juice. serve fried chickpea patties with mashed avocado, sliced
onions, herbs, and lime or lemon wedges.

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