Curried Chickpea Cakes

These make a great spicy side dish to serve with a curry or I also love them on their own. They’re ideal to make if you find yourself in the situation of having chickpeas (garbanzo beans) to use up, because you’ve used their liquid (known in the vegan world as ‘aquafaba’) to whisk up in place of egg white in meringues (it’s strange but true – you may find yourself looking for ways to use up spare chickpeas!).

They’re lovely served warm or cold