Make a meal out of a can of chickpeas! With just 6 pantry staples, you can get these fast and filling Curry Maple Chickpea Fritters on the table in under 10 minutes. Super versatile, by using different toppings they can swing savoury for a quick lunch or dinner, or sweet for breakfast or brunch.
Ingredients
Making Curry Maple Chickpea Fritters
This recipe is very simple. Grab a mixing bowl and toss in a can of chickpeas, some of the liquid from the can (see Recipe Card for exact measurements), your choice of flour (white, whole white, or chickpea), maple syrup, curry power and salt.
Mash the whole thing up with a potato masher or hand blender. You want about two-thirds of the chickpeas mashed, and the remaining to be relatively whole.
That’s it. The batter is made. Now, you’ll panfry these fritters for about 2 minutes a side.
If you’re looking for a savoury accompaniment, try the Tamarind Mango version of my Simple Vegan Mayo.
If you want to eat these for breakfast or brunch and are looking for a sweet topping, go with maple syrup and your choice of vegan brown butter or dairy brown butter.
Tips: Where do I get my protein?
If you're new to plant-based eating, you may be wondering "Where do I get my protein?" This is one of the most commonly-asked questions when it comes to people trying plant-based recipes. Long story short, there's a diverse array of plant-based protein sources. Beans and other legumes, such as the chickpeas in this recipe, are an excellent source of protein -- about 19 grams per 100 grams (3.5 ounces) of uncooked beans.
For detailed nutritional information for this recipe, see the Recipe Card.
Related Recipes
Recipe Card
Curry Maple Chickpea Fritters (Vegan)
Ingredients
- 2 cups cooked chickpeas
- 1/2 cup aquafaba {See recipe note}
- 1/2 cup flour {chickpea, whole wheat, white}
- 2 tablespoons maple syrup
- 1 tablespoon curry powder
- salt, to taste
- neutral cooking oil
Instructions
- 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.
- 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.
- 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!
Picture looks delicious! Well done!
Thanks Chris!
I haven’t thought about anything like this recipe before, so creative and looks delicious!
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!
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!
Looks amazing! Will try.