Garbanzo Cakes with Mashed Avocado

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: 

1. Bring 250 ml of water to a boil over high heat. Add bulgur wheat and cook until tender, about 10 minutes. Drain carefully. 
2. 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.
3.  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)
4.  Combine flour and water in a medium bowl and whisk until smooth. Place breadcrumbs in a second bowl. 
5. 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. 
6. 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.
7.  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