Vegan Chickpea Cakes with Mashed Avocado Recipe - 华体会体育推荐

Why This Recipe Works

Roughly pureed chickpeas act as a binder for the patties, while leaving some of the beans whole provides great internal texture.
Coating the patties in breadcrumbs helps to keep the patties from falling apart in the pan.

These falafel-esque fritters started off as exactly that—an experimental recipe for falafel. My problem? I longed to have a recipe that could give me the satisfying crunch and nutty/herbal flavor of falafel without having to pull out the deep fryer.

The base for the fritters is made with canned chickpeas that I carefully dry and combine with bulgur wheat in the food processor. I found that if I add all the chickpeas at once, it's hard to get good textural contrast in the final dish. Better is to pulse half of them until roughly pureed to form a binder, then pulse the remaining half just until roughly chopped to give you nice big bits to bite into.

For flavor, I use a ton of herbs—parsley, cilantro, and mint—by the handful, blending them right into the mix along with a dash of coriander.

At first I thought that the solution to my deep-frying conundrum might be as simple as forming them into patties and shallow frying them. This didn't work too well—the patties disintegrated in the oil, leaving me with a sludgy browned mess to clean. It even happens in the deep fryer if you don't dry your canned chickpeas well enough.

Chickpea fritters, fried and golden brown, in a skillet with hot oil. — Serious Eats / J. Kenji López-Alt

The solution was simple: just bread the suckers to give them a firm coating that will keep them from falling apart. As I found in myFried Eggplant Sandwichrecipe, a simple mix of flour and water works just fine to get breadcrumbs to adhere.

Avocado-topped crispy chickpea patties on a white plate, with one patty being broken into with a fork. — Serious Eats / J. Kenji López-Alt

After that, it was a simple matter of making them into a meal. A bit of mashed avocado adds brightness, richness, and creamy texture to the mix, while a nice mixed green salad rounds it all out.

February 2013

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

Vegan Chickpea Cakes with Mashed Avocado

Prep50 mins

Cook30 mins

Active30 mins

Total80 mins

服务4 to 6 servings

Makes11 chickpea cakes

Crunchy, falafel-esque patties with rich and creamy avocado.

1/2cupmedium-grindbulgur wheat(about 3 ounces; 90g)
1/2cuploosely packed parsley leaves (1/2 ounce; 15g)
1/2cuploosely packed mint leaves (1/2 ounce; 15g)
1/2cuploosely packed cilantro leaves (about 1/2 ounce; 12g)
1mediumclove garlic (5g), roughly chopped
1/2teaspoon地面coriander
One3-inch serrano orjalapeñochile (about 1 ounce; 35g), stemmed, seeded, and roughly chopped (optional)
1 (15-ounce; 425g) canchickpeas, drained, rinsed, and dried on paper towels
Kosher saltand freshly ground black pepper
1/2cupall-purpose flour(2 1/4 ounces; 64g)
1/2cup(120ml)water
1 1/2cupsfine vegan panko-style breadcrumbs(4 ounces; 115g)
1/2cup(120ml) vegetable orcanola oil
1avocado
1tablespoonjuice (15ml) from 1 lime
Lime or lemon wedges, sliced onion, chopped cilantro, andpicklesfor serving

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.)

Serious Eats / Victor Protasio
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.

Serious Eats / Victor Protasio
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).

Serious Eats / Victor Protasio
Combine flour and water in a medium bowl and whisk until smooth. Place breadcrumbs in second medium bowl.

Serious Eats / Victor Protasio
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.

Serious Eats / Victor Protasio
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.

Serious Eats / Victor Protasio
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.

Serious Eats / Victor Protasio

Nutrition Facts(per serving)
433	Calories
24g	Fat
46g	Carbs
9g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	433
% Daily Value*
Total Fat24g	31%
Saturated Fat 2g	11%
Cholesterol0mg	0%
Sodium541mg	24%
Total Carbohydrate46g	17%
Dietary Fiber 8g	28%
Total Sugars 7g
Protein9g
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.)