Vegan chickpea cakes with avocado
Vegan chickpea cakes are packed with fresh herbs and spices, providing a satisfying plant-based meal. Topped with a creamy avocado mixture and served with lime, they are both delicious and nutritious.
Cook time 20 min
Prep time 10 min
Ingredients:
1/2 cup bulgur1/2 cup fresh parsley
1/2 cup spearmint
2 cups coriander leaves
1 garlic clove
1/2 tsp coriander leaves
1 jalapeno pepper
15 oz chickpeas
1 dash salt
1 dash black pepper
1/2 cup all-purpose white wheat flour
1/2 cup water
1 cup bread crumbs
1/2 cup vegetable oil
1 avocado
1 tbsp lime juice
1/2 lime
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.
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.
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!
Vegan chickpea cakes with avocado FAQ:
Cook the chickpea cakes in a skillet for about 3 to 5 minutes on each side, or until they are golden brown and crispy. Make sure not to overcrowd the pan, cooking in batches if necessary.
The chickpea cakes are done cooking when they are golden brown on both sides and have a crispy texture. Ensure they are heated through before serving.
Yes, you can substitute bulgur with cooked quinoa or couscous for a similar texture. Adjust cooking times according to the chosen grain.
Store any leftover chickpea cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness.
You can use chickpea flour or gluten-free flour as an alternative to all-purpose flour, but be aware that this may change the texture slightly.
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.
Nutrition per serving
6 ServingsCalories 220kcal
Protein 8g
Carbohydrates 36g
Fiber 8g
Sugar 2.78g
Fat 27g
More recipes
Bacon-beef rolls with cheddar and parmesan cheese
Savory bacon-beef rolls with cheddar and parmesan cheese.
29 Jan 2026Paleo shrimp and watermelon skewers
Sweet watermelon and savory shrimp make perfect summer skewers.
20 Nov 2025