1. Bring 2 cups of water to a boil over high heat. Add bulgur wheat and cook for 10 minutes. Drain.

2. 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.

3. 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.

4. Whisk flour and water until smooth. Dip patties in flour mixture than coat with breadcrumbs.

5.  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.

6. Serve warm with mashed avocado, lime juice, and sliced onions.