Vegan Chickpea Cakes with Mashed Avocado Recipe

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

Rate & Comment


  • 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


  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.

This Recipe Appears In

Nutrition Facts (per serving)
433 Calories
24g Fat
46g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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.)