Vegan Chickpea Cakes with Mashed Avocado Recipe

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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.

February 2013

This recipe was cross-tested in 2022 to ensure best results.

Recipe Facts

Prep: 50 mins
Cook: 30 mins
Active: 30 mins
Total: 80 mins
Serves: 4 to 6 servings
Makes: 11 chickpea cakes

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Ingredients

  • 1/2 cup medium-grind bulgur wheat (about 3 ounces; 90g)

  • 1/2 cup loosely packed parsley leaves (1/2 ounce; 15g)

  • 1/2 cup loosely packed mint leaves (1/2 ounce; 15g)

  • 1/2 cup loosely packed cilantro leaves (about 1/2 ounce; 12g)

  • 1 medium clove garlic (5g), roughly chopped

  • 1/2 teaspoon ground coriander

  • One 3-inch serrano or jalapeño chile (about 1 ounce; 35g), stemmed, seeded, and roughly chopped (optional)

  • 1 (15-ounce; 425g) can chickpeas, drained, rinsed, and dried on paper towels

  • Kosher salt and freshly ground black pepper

  • 1/2 cup all-purpose flour (2 1/4 ounces; 64g)

  • 1/2 cup (120ml) water

  • 1 1/2 cups fine vegan panko-style breadcrumbs (4 ounces; 115g)

  • 1/2 cup (120ml) vegetable or canola oil

  • 1 avocado

  • 1 tablespoon juice (15ml) from 1 lime

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

Directions

  1. Bring 2 cups of water to a boil over high heat. Add bulgur wheat and cook, stirring occasionally, until tender, about 10 to 12 minutes. Drain thoroughly. (Bulgur will absorb much of the water; draining simply gets rid of excess moisture, if any.)

  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 necessary, about 10 to 16 short pulses. Add half of chickpeas and pulse until a rough puree is formed, scraping down sides as necessary, about 8 to 16 short pulses. Transfer to a large bowl.

  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 1/2-inch thick and 2.5 inches wide (you should be able to work 8 to 12 patties).

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

  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. 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 paper towel-lined plate and keep warm; wipe skillet clean and repeat with remaining oil and remaining patties.

  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, lime or lemon wedges, and pickles.

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Nutrition Facts (per serving)
433 Calories
24g Fat
46g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 433
% Daily Value*
Total Fat 24g 31%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 541mg 24%
Total Carbohydrate 46g 17%
Dietary Fiber 8g 28%
Total Sugars 7g
Protein 9g
Vitamin C 20mg 99%
Calcium 93mg 7%
Iron 4mg 21%
Potassium 414mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)