Vegan Chickpea Cakes with Mashed Avocado
- 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 jalape帽o 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
- Produce
- 1 lime, juice from (1 tablespoon)
- Avocado (1)
- Chickpeas (1 (15 ounce) can)
- Cilantro, loosely packed leaves (1/2 cup)
- Coriander, ground (1/2 teaspoon)
- Garlic (1 medium clove)
- Lime or lemon, wedges (1)
- Mint, loosely packed leaves (1/2 cup)
- Parsley, loosely packed leaves (1/2 cup)
- Canned Goods
- Serrano or jalape帽o chili (1)
- Cooking & Baking
- Flour (1/2 cup)
- Kosher salt and freshly ground black pepper (1)
- Vegetable or canola oil (1/2 cup)
- Pasta & Grains
- Bulgur wheat (1/2 cup)
- Bread & Baked Goods
- Breadcrumbs, vegan panko-style (1 1/2 cups)
- Drinks
- Water (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 6, 2013 (2 weeks ago).
65 people saved this recipe.
