Vegan Chickpea Cakes with Mashed Avocado

Name: Vegan Chickpea Cakes with Mashed Avocado
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 avocado; 355 milliliters vegan panko-style breadcrumbs; 118 milliliters bulgur wheat; 118 milliliters vegetable or canola oil; 118 milliliters loosely packed cilantro leaves; 425 grams chickpeas, drained, rinsed, and dried on paper towels; 118 milliliters flour; 1 medium clove garlic, roughly chopped; 1 teaspoons ground coriander; 1 serrano or jalapeño chili, stemmed, seeded, and roughly chopped (optional); 2 servings Kosher salt and freshly ground black pepper; 2 servings lime or lemon wedges, sliced onion, chopped cilantro, and pickles for serving; 1 Tbsp juice from 1 lime; 118 milliliters loosely packed mint leaves; 118 milliliters loosely packed parsley leaves; 118 milliliters water

If $3.47 per serving falls in your budget, Vegan Chickpea Cakes with Mashed Avocado might be a super dairy free recipe to try. One serving contains 2006 calories, 63g of protein, and 89g of fat. This recipe serves 2. If you have cilantro leaves, garlic, parsley leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Bring 2 cups of water to a boil over high heat.

Ingredients you will need

Water

Add bulgur wheat and cook until tender, about 10 minutes.

Ingredients you will need

Bulgur

Drain carefully.

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 ncessary, about 10 to 12 short pulses.

Ingredients you will need

Coriander

Cilantro

Parsley

Garlic

Wheat

Mint

Equipment you will use

Food Processor

Bowl

Add half of chickpeas and pulse until a rough puree is formed, scraping down sides as necessary, about 8 to 10 short pulses.

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Chickpeas

Transfer to a large bowl.

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Bowl

Add remaining chickpeas to food processor and pulse until roughly chopped, 4 to 6 pulses.

Ingredients you will need

Chickpeas

Equipment you will use

Food Processor

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)

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Salt And Pepper

Bulgur

Chickpeas

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Spatula

Bowl

Combine flour and water in a medium bowl and whisk until smooth.

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All Purpose Flour

Water

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Whisk

Bowl

Place breadcrumbs in second medium bowl.

Ingredients you will need

Breadcrumbs

Equipment you will use

Bowl

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.

Ingredients you will need

Breadcrumbs

All Purpose Flour

Dip

Heat half of oil in a large cast iron or non-stick skillet over medium-high heat until shimmering.

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Cooking Oil

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

Transfer to a plate and keep warm while you cook the remaining patties.

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.

Ingredients you will need

Lemon Wedge