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1
Bring 2 cups of water to a boil over high heat. Add bulgur wheat and cook until tender, about 10 minutes. Drain carefully.
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2
While wheat cooks, combine parsley, mint, cilantro, garlic, jalapeno and coriander in the bowl of a food processor. Pulse until finely chopped, scraping down sides as ncessary, about 10 to 12 short pulses. Add half of chickpeas and pulse until a rough puree is formed, scraping down sides as necessary, about 8 to 10 short pulses. Transfer to a large bowl.
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3
Add remaining chickpeas to food processor and pulse until roughly chopped, 4 to 6 pulses. Transfer to bowl with chickpea/herb mixture. When bulgur wheat has drained, add to bowl. Season with salt and pepper, then fold mixture together, starting with a rubber spatula, and finishing by hand when cool enough to handle. Form mixture into patties roughly 3/4-inch thicka dn 3 inches wide (you should be able to work 8 to 12 patties)
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4
Combine flour and water in a medium bowl and whisk until smooth. Place breadcrumbs in second medium bowl.
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5
Working one patty at a time, dip in flour mixture to coat, then transfer to breadcrumbs. Cover with breadcrumbs on all sides, then transfer to a plate. Repeat with remaining patties.
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6
Heat half of oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add half the patties in a single layer and cook, swirling pan occasionally, until golden brown on bottoms, about 2 minutes. Carefully flip and cook second side, swirling pan occasionally as they cook, about 2 minutes longer. Transfer to a plate and keep warm while you cook the remaining patties.
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7
Place avocado in a medium bowl and mash the flesh with a fork. Season with salt and add lime juice. serve fried chickpea patties with mashed avocado, sliced onions, herbs, and lime or lemon wedges.
