Vegan Chickpea Cakes with Mashed Avocado
"[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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1/2 cup bulgur wheat
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1/2 cup loosely packed parsley leaves
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1/2 cup loosely packed mint leaves
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1/2 cup loosely packed cilantro leaves
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1 medium clove garlic, roughly chopped
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1/2 teaspoon ground coriander
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1 serrano or jalapeño chili, stemmed, seeded, and roughly chopped (optional)
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1 (15 ounce) can of chickpeas, drained, rinsed, and dried on paper towels
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Kosher salt and freshly ground black pepper
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1/2 cup flour
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1/2 cup water
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1 1/2 cups vegan panko-style breadcrumbs
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1/2 cup vegetable or canola oil
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1 avocado
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1 tablespoon juice from 1 lime
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lime or lemon wedges, sliced onion, chopped cilantro, and pickles for serving
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