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Vegan Chickpeas and Avocado Cutlets With a Refreshing Vegan Coleslaw Recipe | Simple Vegan Cooking



๐ŸŒฑ Vegan Avocado Chickpea Cutlets with a Creamy Coleslaw!

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๐Ÿ•’ Total Time: 45 minutes | ๐Ÿฝ๏ธ Serves: 4

๐ŸŒฎ Ingredients:
– 400g chickpeas (soaked overnight and boiled) or 1 can of chickpeas
– 1 ripe avocado, peeled and pitted
– 1 medium-sized red onion, finely chopped
– 1 small red bell pepper, finely chopped
– 2 scallions (spring onions), chopped
– 2 tsp garlic, minced
– 1 tsp ginger paste or finely grated
– 2 tsp chaat masala powder
– 2 tsp coriander powder
– 4 tsp oat flour or all-purpose flour
– 2 tbsp chopped fresh cilantro
– 1/2 tsp paprika (optional)
– 1 small green chili, chopped (optional)
– Salt and pepper to taste
– 1/4 cup all-purpose flour (for coating)
– Plant-based oil for frying

๐Ÿฅฃ For Slurry:
– 1/4 cup all-purpose flour
– 1/2 cup water
– 1 tsp salt

๐Ÿฅ— Quick Salad:
– 1 cup mixed cabbage
– 1 medium carrot, julienned
– 1 small bell pepper, julienned
– 2 scallions or spring onions, julienned
– 2 tbsp vegan mayonnaise
– 2 tsp lemon juice
– 2 tsp light brown sugar
– 2 tsp olive oil
– 1.5 tsp Seasoning of your choice

๐Ÿ“ Instructions:
1. Mix chickpeas, avocado, red onion, bell pepper, scallions, garlic, ginger, chaat masala, coriander powder, and cilantro. Mash until well combined.
2. Add oat flour, salt, and mix. Adjust consistency if needed.
3. Shape into cutlets. Coat in flour, dip in slurry, then coat in breadcrumbs.
4. Let the cutlets rest for 15 mins. Fry or bake until golden brown.
5. Prepare coleslaw by mixing vegan mayonnaise, lemon juice, brown sugar, olive oil, and seasoning. Toss with shredded veggies.
6. Serve hot cutlets with creamy coleslaw. Enjoy the crispy exterior and creamy interior!

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Happy cooking! ๐ŸŒฑ๐Ÿฝ๏ธ

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