Vegan Curry Maple Chickpea Cakes

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Make a meal out of a can of chickpeas! With just 6 common ingredients, you can get these fast and filling Curry Maple Chickpea Cakes 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.

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Making Curry Maple Chickpea Cakes

This recipe is very simple. Grab a mixing bowl and toss in a can of chickpeas, some of the liquid from the can, flour, maple syrup, curry power and salt. You can use wheat flour or chickpea flour if you want them to be gluten-free.

Mash the whole thing up with a potato masher or hand blender. You want about two-thirds of the chickpeas mashed.

That’s it. The batter is made. Now, you’ll panfry these cakes 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.

Looking for Other Quick Entrees?

• Black Beans and Polenta (Vegan, Vegetarian, Or Bacon-Eater)
• 15-Minute Thai Chickpea Curry (Vegan or with Pork)
• Spinach Basil Pasta Sauce (Vegan, Vegetarian, Omnivore)
• Spicy Tomato Peanut Rice Bowls (Vegan or Chicken)

Vegan Curry Maple Chickpea Cakes

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. 

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Course: Breakfast, dinner, lunch

Cuisine: American, North American

Keyword: chickpea cakes, chickpea fritters, curry maple chickpea cakes, curry maple chickpea fritters

Prep Time: 2 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 6 minutes minutes

Servings: 2 entree-sized

Author: Sylvia Eastman

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!

Video

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!

About Aquafaba

See Aquafaba: An Easy Vegan Egg Replacer

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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