Monday, 7 April 2014

Chickpea Patties with Avocado – Vegan, Diary and Gluten Free Adapted from Serious Eats Recipe.

Chickpea Patties with Avocado – Vegan, Diary and Gluten Free Adapted from Serious Eats Recipe.
½ cup bulgur wheat ½ cup fresh cilantro ½ cup fresh flat leaf parsley ½ cup fresh mint leaves 2 – 3 cloves of garlic 1 teaspoon coriander ½ red, yellow or orange pepper Pinch of salt and pepper 1 can chickpeas, rinsed and dried ½ cup vodka ½ cup white wine or water ½ cup almond flour 1 ½ cups Panko (or Ezekiel Bread crumbs for gluten free) Olive oil 1 – 2 avocados 1 tsp cumin Fresh lime juice to taste
Directions: Cook bulgur wheat according to instructions on box. Drain and let cool slightly. While bulgur is cooking, add cilantro, parsley, mint, garlic, red, yellow or orange pepper and coriander to a food processor. Pulse until the mixture is finely chopped. Add half the dried chickpease and pulse about 10 short pulses. Transfer to bowl. Add remaining chickpeas to the food processor and pulse until roughly chopped. Add to the herb mixture. Add bulgur and some salt and pepper. Stir mixture together (you make find that mixing with your hands is best). Into patties about 1 “ thick or so. Whisk almond flour, vodka and wine or water in a bowl. Place Panko or Ezekiel crumbs into another bowl. Dip each patty into the liquid mixture, then dip into the bread crumbs. Heat about ½ cup of Olive Oil into a large skillet. Add the patties and cook until golden brown on the bottom (2 to 3 minutes). Flip to the other side and cook about 2 to 3 minutes longer. Mash avocado. Add cumin, salt pepper and lime juice. Serve on top of the patties.

Go HERE for the roasted cauliflower recipe.

Like A Hawke, 

 Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

No comments:

Post a Comment