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