Chickpea Cakes with Mashed Avocado

Chickpea Cakes with Mashed Avocado

vegan falafel-esque

From our
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



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

teaspoon ground coriander

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

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

salt and freshly ground black pepper

1/2 cup

1/2 cup

1 1/2
cups vegan panko-style breadcrumbs

1/2 cup
vegetable or canola oil


tablespoon juice from 1 lime

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



Bring 2
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.

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