Why mash the chickpeas lightly instead of pureeing them?

Light mashing leaves some whole chickpeas for texture so the cakes hold together but remain tender; pureeing makes a dense, pasty patty that won’t crisp as well.

Can I swap the cabbage for other greens?

Yes — thinly sliced Brussels sprouts, napa cabbage, or a sturdy leafy green will work, but adjust dressing quantity as needed because some greens absorb more liquid.