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I’m always on the lookout for twists on familiar recipes and this one looks great! It is a light, fresh take on falafel with the added bonus of avocado on top. Chickpeas are a great source of fibre and protein while avocado is rich in healthy fats making this a satisfying, hearty combination that won’t weigh you down. Thanks to Serious Eats for the recipe!

Photo:  J. Kenji Lopez-Alt

Photo: J. Kenji Lopez-Alt


Ingredients:
-1/2 cup bulgur wheat
-1/2 cup loosely packed parsley leaves
-1/2 cup loosely packed mint leaves
-1/2 cup loosely packed cilantro leaves
-1 medium clove garlic, roughly chopped
-1/2 teaspoon ground coriander
-1 serrano or jalapeño chili, stemmed, seeded, and roughly chopped (optional)
-1 (400g) can of chickpeas, drained, rinsed, and dried on paper towels
-Kosher salt and freshly ground black pepper
-1/2 cup flour
-1/2 cup water
-1 1/2 cups vegan panko-style breadcrumbs
-1/2 cup vegetable or canola oil
-1 avocado
-1 tablespoon juice from 1 lime
-lime or lemon wedges, sliced onion, chopped cilantro, and pickles for serving

Click here for preparation instructions!

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