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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. 
Prep Time2 mins
Cook Time4 mins
Total Time6 mins
Course: Breakfast, dinner, lunch
Cuisine: American, North American
Keyword: chickpea cakes, chickpea fritters, curry maple chickpea cakes, curry maple chickpea fritters
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!

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.