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. 

I originally made these as a savoury item but they are equally good for breakfast with  maple syrup and {vegan} butter!

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:
    • For lunch or dinner, go savoury with: mango chutney, simple egg-free mayo, or see that same recipe for an easy variation: tamarind mango mayo.
    • For breakfast, go sweet with: maple syrup and your choice of vegan butter, regular butter, or even brown butter!

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 your choice of topping:
    • 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!

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11 comments

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  5. 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!

    • 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!

What do you think?

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