Ingredients

• 1 - perfectly ripe avocado, mashed
• 1/2 cup - channa dal (Bengal gram dal)
• 1 - bay leaf
• 3 - cloves
• 2 - green cardamom pods
• 1-inch piece - cinnamon
• Salt - to taste
• 1 - chipotle chilli pepper
• 1 tbsp - adobo sauce
• 1 tsp - ground coriander powder
• 1/4 cup - green coriander leaves
• 2 tbsp - chickpea or garbanzo bean flour (besan)
• 1 tbsp - corn flour

How to Make Avocado Shami Kebabs

• Place the channa dal, bay leaf, cloves, cardamom and cinnamon in a saucepan and cover with water. Bring it to a boil and then lower the heat and allow it to simmer about 40 minutes or until almost tender. Turn off the heat and drain.
• Place the channa dal in a food processor and process until you have a pretty fine powder. Add the avocado and process together until everything comes together.
• Remove the mixture to a bowl and add the coriander powder, chopped chipotle chilli and sauce, corn flour and chickpea flour. Mix thoroughly. You should have a mixture that holds together. If it is still too soft, you can add more chickpea flour.
• Shape the mixture into tiny patties, about 3/4 of an inch in diameter.
• Spray oil on a cast-iron or non-stick griddle and heat.
• Place the kebabs one at a time, with a little distance between each, on the griddle.
• Cook over medium-high heat about a minute on each side or until golden-brown.
• Recipe courtesy: Holy Cow Vegan