Vegan Crispy Sweet Potato Chickpea Cakes

I absolutely love chickpeas. I use chickpeas and chickpea flour pretty frequently in the kitchen. One thing I haven’t had a ton of experience with is cooking/baking with leftover canned chickpea water, or aquafaba as it has recently been latinized. My sister, who is an incredible baker, had told me many times that this substance is a wonderful egg replacement for things like meringues, cakes, icing etc. Keep in mind that  3 tablespoons drained chickpea liquid (each can yields about 1/2 to 3/4 cup) is the equivalent of about 1 egg. I had yet to try aquafaba until now. I decided to use this as a partial binder in my Crispy Sweet Potato Chickpea Cakes.

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Vegan Crispy Sweet Potato Chickpea Cakes

 

Servings: Serves 2 (approx 8 cakes)

Ingredients:

3 cups shredded sweet potato  (I used 1.5 small sweet potatoes and shredded them in my food processor, you can also do it manually)

8 tbsp aquafaba (drained chickpea liquid)

1 cup chickpea flour

1/2 cup chopped green onion

1 jalapeno, chopped, deseeded

1 tsp smoked paprika

1 tsp sea salt

1 tsp cracked black pepper

3 tbsp unrefined coconut oil (or any other high heat oil you prefer)

Notes: To obtain the aquafaba, place bowl under a strainer, open the can of chickpeas, pour over strainer, set the chickpeas aside (don’t throw away as you can use them on salads, in wraps etc) and measure 8 tbsp of the liquid

I used a food processor to shred my sweet potato, if you don’t have a food processor, you can use a large grater to do so

Directions: 

  1. In large mixing bowl, mix together sweet potato, aquafaba, jalapeno, smoked paprika, salt, pepper, and green onion
  2. Add the chickpea flour slowly while stirring, making sure to coat all of the ingredients
  3. on medium heat, use a cast iron skillet (or any other fry pan you have available to you)
  4. Once hot, add coconut oil and let melt
  5. Once pan is hot (place a piece of the mixture on it, if it sizzles, it’s ready)
  6. Mold the sweet potato mixture with your hands, scoop with a tablespoon, mold into a ball and flatten
  7. Cook cakes on each side for approx 2-3 minutes or until golden brown
  8. Place the cakes on a paper towel to absorb the excess oil
  9. Let the cakes cool, and enjoy with your favorite dipping sauces

Note: I used Sir Kensington’s Chipotle Vegan Mayonnaise (my absolutely favorite) and a sweet and spicy “honey” mustard sauce

 

I hope everyone enjoys!!

 

 

xx,

Sara

 

 

 

 

 

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