Ingredients
- 1/2 c. bulgur wheat
- 1/2 c. fresh parsley
- 1/2 c. fresh mint
- 1/2 c. fresh cilantro
- 3 cloves garlic, chopped
- 1/2 t. ground coriander
- 1 serrano pepper, cleaned and chopped
- 1 (15 oz.) can of no-salt-added chickpeas, drained and rinsed
- 1/8 t. salt
- freshly ground pepper to taste
- 1/2 c. flour
- 1/2 c. water
- 1 1/2 c. whole-grain breadcrumbs
- 1 avocado, mashed
- 1 T. lime juice
- 1/2 onion, sliced
- Cooking Spray
Tip: Screenshot this list for easy reference while shopping
Instructions
- Bring 2 cups of water to a boil over high heat. Add bulgur wheat and cook for 10 minutes. Drain.
- Combine parsley, mint, cilantro, garlic, serrano and coriander in a food processor and pulse until finely chopped. Add half the chickpeas and work until pureed. Remove the mixture from the food processor and set aside.
- Add remaining chickpeas to food processor and pulse until chopped. Add chickpeas, drained bulgur, salt and pepper to herb mixture. Fold all ingredients together and form mixture into 8-12 patties.
- Whisk flour and water until smooth. Dip patties in flour mixture than coat with breadcrumbs.
- Spray a skillet with cooking spray and heat over medium-high heat. Working in a single layer, cook patties 2 minutes on each side, until browned.
- Serve warm with mashed avocado, lime juice, and sliced onions.