Curry Maple Chickpea Fritters (Vegan)

Topdown view of Curry Maple Chickpea Cakes, topped with mango chutney, with dish of Tamarind Mayo on the side.

Curry Maple Chickpea Fritters (Vegan)

Prep Time 2

Cook Time 4

Total Time 6

Ready in minutes, these vegan curry maple chickpea fritters 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.

Servings 2 entree-sized

Calories 446 kcal

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!

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 works 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.

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.

Nutrition