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Vegan Chickpea Cakes with Mashed Avocado

Vegan Chickpea Cakes with Mashed Avocado
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These vegan chickpea cakes are a delicious and healthy alternative to traditional crab cakes. They are made with chickpeas, vegetables, and spices, then pan-fried until golden brown. Served with creamy mashed avocado, they make a perfect light meal or appetizer.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/4 cup finely diced red onion
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red bell pepper
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 cup breadcrumbs (gluten-free if desired)
  • 2 tablespoons all-purpose flour (gluten-free if desired)
  • 2 tablespoons olive oil, for frying
  • 1 ripe avocado
  • 1 tablespoon fresh lime juice
  • Salt and black pepper to taste

Instructions

  1. In a medium bowl, mash the chickpeas with a fork until mostly broken down but still chunky.
  2. Add the red onion, celery, red bell pepper, parsley, lemon juice, Old Bay seasoning, smoked paprika, and garlic powder to the mashed chickpeas. Mix well to combine.
  3. Stir in the breadcrumbs and flour until the mixture comes together and can be formed into patties.
  4. Divide the mixture into 6-8 equal portions and form into small cakes, about 1/2 inch thick.
  5. Heat the olive oil in a large non-stick skillet over medium heat.
  6. Carefully place the chickpea cakes in the hot skillet and cook for 3-4 minutes per side, or until golden brown and heated through.
  7. While the cakes are cooking, prepare the mashed avocado. In a small bowl, mash the avocado with a fork. Stir in the lime juice, salt, and pepper to taste.
  8. Serve the warm chickpea cakes with a dollop of mashed avocado.

Notes

  • You can adjust the spices to your liking. Add a pinch of cayenne pepper for a bit of heat.
  • These cakes are also great served on a bun as a sandwich or crumbled over a salad.
  • Leftover chickpea cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.

Nutrition

Find it online: https://kitchenpivot.com/vegan-chickpea-cakes-with-mashed-avocado/