friends at Serious Eats
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
loosely packed parsley leaves
loosely packed mint leaves
loosely packed cilantro leaves
clove garlic, roughly chopped
teaspoon ground coriander
serrano or jalapeño chili, stemmed, seeded, and roughly chopped (optional)
ounce) can of chickpeas, drained, rinsed, and dried on paper towels
salt and freshly ground black pepper
cups vegan panko-style breadcrumbs
vegetable or canola oil
tablespoon juice from 1 lime
lemon wedges, sliced onion, chopped cilantro, and pickles for serving
cups of water to a boil over high heat. Add bulgur wheat and cook until tender,
about 10 minutes. Drain carefully.
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.
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)
flour and water in a medium bowl and whisk until smooth. Place breadcrumbs in
second medium bowl.
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.
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.
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.