Feed the hangry with this speedy plant-based recipe [Curry Maple Chickpea Cakes]

Oh the hangry, they have special needs don’t they? 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.”

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

Ingredients 

  • 1 19 ounce (540 ml) can of chickpeas {keep the liquid}
  • 1/2 cup plus 1 tablespoon of the chickpea liquid {also known as aquafaba}
  • 1/2 cup flour (chickpea, or whole wheat, or white)
  • 2 tablespoons maple syrup
  • 1 tablespoon curry powder
  • salt, to taste
  • oil for the pan {neutral vegetable oil or coconut oil}
  • Optional for serving: mango chutney, mayo, Easy Egg Free Mango Tamarind Mayo.

Instructions

  1. Combine all of the ingredients in a mixing bowl and mash with a potato masher until the chickpeas are about two-thirds mashed. It will be a soft batter.
  2. Heat a heavy pan over medium high heat and melt a little vegetable oil in the pan.
  3. 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.
  4. Serve hot with some mango chutney, mayo, or Easy Egg Free Mango Tamarind Mayo {Recipe below. It’s 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!}
1080_eggfree_mango_tamarind_mayo_IMG_2806

Clockwise from the right: Easy Egg-Free Tamarind Mayo, Mayo with Mango Chutney, Mango Chutney

Easy Egg-Free Mango Tamarind Mayo

This mayo will be delish with the Chickpea Cakes but you could also add a dollop to some roasted root vegetables like squash and pumpkin, use it as a dipper for your yam fries, smear it on sandwich, or offer it alongside some sausage.

Play around with the ratio of mango to tamarind that you find pleasing. Typically, mango chutneys are on the sweet side, while tamarind has a pleasantly sour, almost lime-like taste. I like sweet with a touch of sour but you might like more or less sour. If you can’t find tamarind paste where you live, you can leave it out. It will still be good!

Ingredients

  • 6 tablespoons chickpea liquid/aquafaba {I usually have at least this much leftover from the Curry Maple Chickpea Cake recipe.}
  • 6 tablespoons safflower/sunflower oil + 1/2 cup safflower/sunflower oil. {Do not use olive oil as the blending makes it bitter.}
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon mustard
  • salt
  • 1 heaping tablespoon mango chutney
  • 2 teaspoons tamarind paste

Instructions

If you have an immersion (stick) blender:

  1. Put the 6 tablespoons of aquafaba, 6 tablespoons of sunflower oil, apple cider vinegar, mustard and a good shake of salt in a tall vessel.
  2. Using your immersion blender, blend for about 20 seconds on low. Then very slowly add the 1/2 cup of oil while continuing to blend –  you are aiming for a slow, controlled pour. When done, you should have a mayo-like consistency. If it’s not quite thick enough, add more oil, a drop at a time, while blending.
  3. Transfer to a serving dish and stir in the mango chutney and tamarind paste.
  4. Enjoy!

If you have a Blendtec with a Twister Jar:

  1. Put the 6 tablespoons of aquafaba, 6 tablespoons of sunflower oil, apple cider vinegar, mustard and a good shake of salt in the blender jar.
  2. Press Speed 2 and let it run through the whole cycle.
  3. Open the stopper on the top of the jar, press Speed 2 again, and very slowly add 1/4 cup of the oil through the cycle – you are aiming for a slow, controlled pour. The cycle lasts about 50 seconds.
  4. Repeat step 3 with the remaining 1/4 cup oil. When done, you should have a mayo-like consistency. If it’s not quite thick enough, add more oil, a drop at a time, while blending.
  5. Transfer to a serving dish and stir in the mango chutney and tamarind paste.
  6. Enjoy!

Note: If the blend does not turn into a mayo-like consistency, remove all of the ingredients from the blender/ vessel. Add 3 tablespoons of aquafaba to the blender/vessel and then follow from Step 2 on, but instead of using oil, use the oil/aquafaba/vinegar/mustard mix that you emptied out.

This is part of my Make it a Meal series!

Hangry people like me will eat this as a meal in and of itself, but if you’re not hangry you might want to make some accompaniments too. Lucky for you, this recipe is part of my Make it a Meal series. It’s the start of Menu 6: Currying Favour. In my upcoming posts, look for a salad and a dessert that’ll pair perfectly with these Curry Maple Chickpea Cakes. Like all the meals in my series, all the recipes are plant-based, with vegetarian and omni-friendly options. Perfect for reducetarians too! #eatingtogethermadeeasy

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8 comments

  1. Pingback: Carrot Cake with Blood Orange Cream Cheese Icing | not not nutritious

  2. Pingback: Simple Egg-Free Mayo + 2 easy variations | not not nutritious

  3. Dana

    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!

    Like

    • 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!

      Like

    • 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!

      Like

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