These Spicy Chickpea Cakes have the texture and appearance of a an egg and flour battered and deep-fried fritter but they are vegan and gluten free. Crunchy on the outside and creamy like a good potato croquette on the inside, they’re infused with red Thai chilis, ginger, and mint.
This recipe combines sticky Thai sweet black rice, with the tropical flavours of papaya and kiwi. Dried mango slices, toasted coconut flakes, and pomegranate seeds provide the 3 c’s – crunch, contrast, and colour! The whole delicious smorgasbord is topped with a blueberry yogurt sauce. If you use soy yogurt, it’s vegan. You can make this completely sugar free, or add a bit of your favourite sweetener. I’m Canadian, eh, so I like it with a bit of maple syrup, but you’re the boss. This makes a great breakfast, snack, or dessert.