Vegan Curry Maple Chickpea Cakes

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aquafaba queen, breakfast, dinner, egg free, featured, gluten free, lunch, plant-based, reducetarian, snack, vegan

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So fast and easy, these Curry Maple Chickpea Cakes are perfect for feeding the hangry.

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I know cause I’m one of them. When I start whining that I’m hungry, I’m usually well past that and on to that uncomfortable state of hangry. Whether you’re the hangry one or it’s your nearest and dearest, a hangry environment is a twitchy and volatile state. You don’t want to spend too much time there.

Sure there’s always a bowl of cereal for the truly desperate.

But if you can shoulder on for 5 more minutes or so, you’ll be maw-ing down on these Curry Maple Chickpea Cakes.

1080_Curry_Maple_Chickpea_Cakes

And, in 6 minutes your plate will be looking like this.

1080_Eating_Curry_Maple_Chickpea_Cakes

And you’ll feel better. I promise.

PS – Watch Episode 1: Feeding the Hangry, which features these Curry Maple Chickpea Cakes. Of the video, Hollywood Reporter remarked: ““Although Brandi’s character lacks dimensionality, the lighthearted movie-goer will enjoy the film’s larger message.”

 

Let’s Make Curry Maple Chickpea Cakes!

Vegan Curry Maple Chickpea Cakes
Prep Time
2 mins
Cook Time
4 mins
Total Time
6 mins
 

Ready in minutes, these vegan curry maple chickpea cakes work for breakfast, lunch, or dinner. Go savoury and pair with tamarind mayo, or go sweet with maple syrup. Either way you'll put them into heavy rotation. 

Course: Breakfast, dinner, lunch
Cuisine: American, North American
Keyword: chickpea cakes, chickpea fritters, curry maple chickpea cakes, curry maple chickpea fritters
Diet: vegan
Servings: 2 entree-sized
Author: Sylvia Eastman
Ingredients
  • 2 cups cooked chickpeas
  • 1/2 cup aquafaba {this is the liquid from the can of chickpeas, or from the cooking water}
  • 1/2 cup flour {chickpea, whole wheat, white}
  • 2 tablespoons maple syrup
  • 1 tablespoon curry powder
  • salt, to taste
  • neutral cooking oil
Instructions
  1. Make the batter: Combine all of the ingredients in a mixing bowl and mash with a potato masher or hand blender until the chickpeas are about two-thirds mashed. It will be a soft batter.

  2. Cook: Heat a heavy pan over medium high heat and melt a little vegetable oil in the pan.

    Scoop about 1/4 cup to a 1/3rd cup of the batter into the hot pan. Cook for about 2 minutes and see if you can easily flip it over. If so, flip to the other side and cook for about the same amount of time.

  3. Serve: 

    Go savoury with mango chutney, Vegan Mayo or
    Tamarind mango mayo.(see Recipe Notes).

    Go sweet with maple syrup and your choice of vegan butter, regular butter, or even brown butter!

Recipe Notes

Serving Size

This makes about 6 chickpea cakes if you use 1/3rd cup of batter for each. 

Breakfast, Lunch, or Dinner

This really work for any meal, breakfast, lunch, or dinner. 

Go savoury with mango chutney, simple egg-free mayo, or see that same recipe for an easy variation: tamarind mango mayo.  {Mayo is pretty quick but speaking from one hangry person to the next, I’d probably make the mayo recipe when I’m not hangry because now and then the mayo doesn’t thicken up right away and you have to run it through the blender a few more times. Small set-backs like this can be overwhelming when hangry!}

Go sweet with maple syrup and your choice of vegan butter, regular butter, or even brown butter!

Storage and Re-Heating

This is best fresh but you can store in the fridge and re-heat for about 10-15 minutes at 200F. 

I have also stored the batter in the fridge for a few hours. This works better with white flour. It did not work well with chickpea flour, the batter became too runny. 

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Sylvia

 

 

11 thoughts on “Vegan Curry Maple Chickpea Cakes”

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  5. Hmmm, I don’t have sun/safflower oil in my (vast) pantry. Do you thinkg grapeseed oil would work? Or avocado? Or maybe I should just try one of them and let you know!

    • I am not sure! I think I would try grapeseed first maybe, since I find I can taste the avocado in avocado oil. Definitely do not use olive oil though as it will get bitter in the blender. Let me know how it goes!

    • Thanks, Sami! I’d love to hear what you think of it if you make it! I’m working on some different sauces to top it too – a chutney and a mayo. And you could easily vary the flavour of the cakes themselves with different herbs and spices. Fun to experiment on a day when I’m not hangry!

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