Ingredients:
55 g bulgur wheat
250 ml water
A Handful of loosely packed parsley leaves
A Handful of loosely packed mint leaves
A Handful of loosely packed cilantro leaves
1 medium clove garlic, roughly chopped
¼ teaspoon ground coriander
½ serrano or jalapeño chili, stemmed, seeded, and roughly chopped
450 g of garbanzo beans, drained and rinsed
Salt and Pepper
30 g flour
60 ml water
70 g vegan panko-style breadcrumbs
60 ml olive oil
½ avocado
½ Tbsp. lime juice
Directions:
- Bring 250 ml of water to a boil over high heat. Add bulgur wheat and cook until tender, about 10 minutes. Drain carefully.
- While wheat cooks, combine parsley, mint, cilantro, garlic, jalapeño and coriander in a food processor. Pulse until finely chopped, scraping down sides as necessary, about 10 to 12 short pulses. Add half garbanzo beans and pulse until a rough puree is formed, scraping down sides as necessary, about 8 to 10 short pulses. Transfer to a bowl.
- 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 4-inch/10cm thick and 3 inches/8 cm wide (you should be able to make 2-3 patties)
- Combine flour and water in a medium bowl and whisk until smooth. Place breadcrumbs in a second bowl.
- Working one patty at a time, dip in flour mixture to coat, then transfer to breadcrumbs. Cover with breadcrumbs on all sides, and transfer to a plate. Repeat with remaining patties.
- Put half of oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add 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.
- Place avocado in a small 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, and lime or lemon wedges.
Nutritional Information per Serving:
Calories: 696.8
Total Fat: 28 g
Saturated Fat: 4 g
Carbohydrates: 96 .2 g
Protein: 15 g
0 comments:
Post a Comment