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Vegan Chickpea Cakes with Mashed Avocado

J. Kenji López-Alt
  • minutes
  • Serves 2 to 3

INGREDIENTS

1 tbsp

1 lime, juice from

1

Avocado

1 15 ounce can

Chickpeas

1/2 cup

Cilantro, loosely packed leaves

1/2 tsp

Coriander, ground

1

medium clove Garlic

1

Lime or lemon, wedges

1/2 cup

Mint, loosely packed leaves

1/2 cup

Parsley, loosely packed leaves

1

Serrano or jalapeno chili

1/2 cup

Bulgur wheat

1/2 cup

Flour

1

Kosher salt and freshly ground black pepper

1/2 cup

Vegetable or canola oil

1 1/2 cups

Breadcrumbs, vegan panko-style

1/2 cup

Water