Vegan Chickpea Cakes with Mashed Avocado

[Photographs: J. Kenji Lopez-Alt]

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.

Vegan Chickpea Cakes with Mashed Avocado

About This Recipe

Yield:Serves 2 to 3
Active time:30 minutes
Total time:30 minutes
This recipe appears in: 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 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


  1. 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. 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 ncessary, 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. 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. 4

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

  5. 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. 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. 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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