Vegan chickpea cakes with avocado
Discover a delicious and nutritious vegan chickpea cakes recipe with avocado! Packed with fresh herbs like parsley, spearmint, and coriander, these chickpea cakes are crispy on the outside and delightfully soft on the inside. Accompanied by creamy avocado and a hint of lime, this dish is perfect for a satisfying meal or a delightful appetizer. Easy to make and bursting with flavor, it's a must-try for vegans and non-vegans alike!
- 04 Jun 2025
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 17 Ingredients
Vegan chickpea cakes with avocado are a delightful and nutritious option for anyone looking to enjoy a plant-based meal. Packed with flavors from fresh herbs, jalapeno peppers, and a zesty avocado topping, this recipe is both satisfying and delicious. Whether you're vegan or simply trying to include more plant-based meals in your diet, these chickpea cakes are sure to impress.
Ingredients:
Instructions:
- Prepare the bulgur according to the package instructions. Typically, this involves soaking it in boiling water and letting it sit until it's tender. Drain any excess water and set aside.
- Finely chop the fresh parsley, spearmint, coriander leaves, and garlic clove. Set aside.
- Carefully remove the seeds from the jalapeno pepper (you can leave some seeds for more heat if desired) and finely chop it.
- In a food processor, combine the cooked bulgur, parsley, spearmint, coriander leaves, garlic, jalapeno, chickpeas, salt, and black pepper. Pulse the mixture until it forms a coarse, consistent texture.
- In a large mixing bowl, add the chickpea mixture and stir in the all-purpose flour. Gradually add the water until the mixture is slightly moist but still holds together when formed into patties.
- Form the mixture into small, thick patties (about 2 inches in diameter).
- Evenly spread the bread crumbs on a plate. Press each chickpea patty into the bread crumbs, ensuring they are well-coated on both sides.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the patties to the skillet. Cook for about 3–5 minutes on each side, or until golden brown and crispy. You may need to do this in batches to avoid crowding the pan. Transfer the cooked chickpea cakes to a plate lined with paper towels to drain excess oil.
- In a small bowl, mash the avocado with the lime juice until smooth. Season with a pinch of salt and pepper to taste.
- Serve the chickpea cakes warm, topped with a dollop of the avocado mixture. Garnish with lime wedges on the side for extra zing.
Tips:
- To save time, you can use canned chickpeas instead of dried ones. Just make sure to rinse and drain them well.
- If you prefer a spicier cake, you can add an additional jalapeno pepper or include some chili flakes in the mixture.
- Make sure your mixture is well-combined and moist enough to form cakes. If it’s too dry, add a little more water; if it’s too wet, add a bit more flour or breadcrumbs.
- For an extra crispy texture, consider baking the chickpea cakes in the oven at 375°F (190°C) for about 20-25 minutes instead of frying.
- Serve the cakes immediately after cooking to enjoy their best texture and flavor. They are great on their own or as part of a sandwich or salad.
- To save any leftovers, store the chickpea cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet for the best texture.
These vegan chickpea cakes with avocado are not only easy to make but are also incredibly flavorful and nutritious. Perfect for a quick lunch or a light dinner, this recipe is a wonderful addition to any meal plan. Enjoy your delicious and wholesome vegan creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 8g | 21% |
| Sugar 2.78g | 3% |
| Fat | |
| Fat 27g | 30% |
| Saturated 2.29g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 27mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 1.94mg | 12% |
| Vitamin B6 0.50mg | 30% |
| Vitamin B9 63ug | 17% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 16mg | 17% |
| Vitamin E 1.02mg | 7% |
| Vitamin K 100ug | 80% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 2.13mg | 19% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 430mg | 13% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 1.21mg | 11% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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