Curried Couscous Cakes with Avocado Garlic Aioli

If you’ve been reading this blog for a while or follow us on social media, you’ve probably realized that I really love to cook.  And not to brag, but I consider myself to be pretty kick-ass in the kitchen.  However, it wasn’t always this way.

Guys, I used to burn PASTA. Seriously.  I couldn’t even boil water without it turning into a major issue.  My wonderfully patient husband watched in terror, holding back tears every time I ruined another of his beloved pots and pans and called it “just another learning experience!”  😩

Finally, I turned to the Internet (Pinterest, specifically) and discovered the woman who would change my entire outlook on cooking – Angela from Oh She Glows.  I’m assuming you’ve heard of Angela and her amazing blog as well as her best-selling cookbooks, but if you haven’t – check her out!

So, what does all of this have to do with curried couscous cakes?  Well, one of the first recipes I tried from Angela’s blog was her Crispy Quinoa Cakes which were amaaaaaaaazing.  Ever since then, I knew  I wanted to recreate these with my favorite grain of all time – couscous (the food so nice they named it twice! Sorry. I couldn’t help myself. I’m a dork. 🤓)

It only took me a year, but I finally did it!  And dayummmmm am I proud of how it turned out!  These cakes are very similar to Angela’s but with a very distinct flavor.  And the addition of the avocado aioli is quite fabulous in my opinion!  Slather it on top of the cakes, use it as a dipping sauce, and lick the blender clean.  As always, I won’t judge if you don’t. 😜

If you try this recipe, please let us know by tagging #plantpowercouple on social media. We l❤️ve seeing your drool-inducing creations!

Curried Couscous Cakes with Avocado Garlic Aioli
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  • 1 1/2 cup cooked couscous
  • 2 flax eggs (2 Tbsp ground flax seed mixed with 6 Tbsp cold water)
  • 1 cup chopped spinach, de-stemmed
  • 1/2 + 3 Tbsp chickpea flour (or whole what flour if not GF)
  • 1/2 cup grated carrot
  • 1/8 cup sesame seeds
  • 1/8 cup fennel seeds
  • 3 Tbsp minced onion
  • 2 - 3 large cloves garlic, minced
  • 1 Tbsp tahini
  • 1/2 tsp sea salt
  • 1/2 tsp garam masala (could substitute curry powder)
  • 1 tsp ground fenugreek (optional)
  • 1 tsp ground cumin
  • red pepper flakes, to taste
  • For the aioli:
  • 1 small avocado
  • 1.4 cup silken tofu
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • 1 large clove garlic


  1. Preheat your oven to 400F and line a baking sheet with parchment paper.
  2. In a small bowl, mix together the ingredients for your flax egg. Set aside.
  3. Combine all ingredients in a large bowl, saving the flax egg for last.
  4. Mix with a wooden spoon until all ingredients are combined.
  5. Wet your hands and make 1/4 cup patties by squeezing the mixture between your two palms. Set on baking sheet.
  6. Bake for 15 minutes at 400F. Flip each patty with a spatula.
  7. Bake for 9-10 minutes or until a bit golden and crispy.
  8. While your couscous cakes are baking, throw all the ingredients for the aioli in a small blender and blend until smooth.
  9. Enjoy!

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