Vegan Chickpea Cakes with Mashed Avocado

Serious EatsReviews(1)
Cheryl S.: "I substituted teff for the bulgar wheat and used…" Read More
21Ingredients
1020Calories
35Minutes

Ingredients

  • 1/2 cup bulgur wheat
  • 1/2 cup parsley leaves (loosely packed)
  • 1/2 cup mint leaves (loosely packed)
  • 1/2 cup cilantro leaves (loosely packed)
  • 1 clove garlic (roughly chopped)
  • 1/2 teaspoon ground coriander
  • 1 serrano (or jalapeño chili, stemmed, seeded, and roughly chopped, optional)
  • 15 ounces chickpeas (drained, rinsed, and dried on paper towels)
  • black ground pepper
  • kosher salt
  • 1/2 cup flour
  • 1/2 cup water
  • 1 1/2 cups panko breadcrumbs (vegan)
  • 1/2 cup vegetable oil
  • 1 avocado
  • 1 tablespoon juice
  • 1 lime
  • pickles
  • onion
  • chopped cilantro
  • lime wedg
Read Directions

NutritionView more

1020Calories
Sodium43%DV1040mg
Fat89%DV58g
Protein39%DV20g
Carbs39%DV116g
Fiber92%DV23g

PER SERVING *

Calories1020Calories from Fat520
% DAILY VALUE*
Total Fat58g89%
Saturated Fat4.5g23%
Trans Fat1.5g
Cholesterol
Sodium1040mg43%
Potassium1110mg32%
Protein20g39%
Calories from Fat520
% DAILY VALUE*
Total Carbohydrate116g39%
Dietary Fiber23g92%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Cheryl S. 8 Jul 2016
I substituted teff for the bulgar wheat and used some fresh basil instead of mint only because I forgot to pick it up while at the store. I also used gluten free flour and they came out delicious. Love the avocado topping too.