Vegan Chickpea Cakes with Avocado
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 4 |
| Serving Size | 2.65 oz |
Ingredients
14.12 oz
Chickpeas
3.53 oz
breadcrumbs
1.77 oz
onion
2 cloves
garlic
0.71 oz
Parsley
2 tbsp
Lemon juice
1 tsp
Cumin
1 tsp
Coriander
0.5 tsp
Salt
0.5 tsp
Black pepper
7.06 oz
Avocado
Directions
Step 1
In a food processor, combine chickpeas, breadcrumbs, onion, garlic, parsley, lemon juice, cumin, coriander, salt, and black pepper. Pulse until well combined.
Step 2
Form the mixture into patties and place on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to firm up.
Step 3
Heat a non-stick skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden brown.
Step 4
Serve the chickpea cakes topped with sliced avocado.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 5.3 kcal | 0.27% |
| Vitamin A | 0.265 IU | 0.03% |
| Monounsaturated Fat | 0.159 g | 0% |
| Saturated Fat | 0.0265 g | 0.02% |
| Fat | 0.265 g | 0.19% |
| Carbohydrates | 0.53 g | 0.11% |
| Sodium | 10.6 mg | 2.12% |
| Fibers | 0.212 g | 0.56% |
| Sugars | 0.053 g | 0% |
| Protein | 0.212 g | 0.25% |
| Vitamin C | 0.3975 mg | 0.44% |
| Calcium | 0.106 mg | 0.02% |
| Iron | 0.3975 mg | 0.08% |
| Potassium | 7.95 mg | 1.59% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.053 mg | 0.35% |
| Zinc | 0.0265 mg | 0.01% |
| Selenium | 0.0795 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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