Ingredients
Equipment
Method
- Stir the ground flaxseed with the 3 tablespoons water and let it thicken for 5–10 minutes while preparing the other ingredients. Thoroughly drain and dry the chickpeas. Mash them to a coarse, cohesive paste rather than leaving most of them whole.
- Mix the mashed chickpeas with carrot, onion, garlic, the bites’ ginger, cilantro, optional lemongrass, zest from 1 lime, 1 tablespoon lime juice, 1 tablespoon tamari, 1 tablespoon curry paste, oat flour, salt, cumin, coriander, turmeric and pepper. Stir in the thickened flax binder. Chill the mixture for 10 minutes to help the flour hydrate and the bites hold together.
- Divide the mixture into 16 equal portions, roughly 2 generous tablespoons each, and press firmly into small flattened bites about 3/4 inch thick. They should hold their shape when lifted. If the mixture is wet, work in a little more oat flour, 1 teaspoon at a time; if crumbly, mash it a little more firmly before adding a few drops of water.
- Warm the measured avocado oil in a large nonstick skillet over medium heat, using half for each of two uncrowded batches. Cook the bites for 3–4 minutes per side, until golden and hot through the center. Turn gently with a thin spatula and let the first side set before moving them. Transfer to a plate while cooking the second batch.
- For the glaze, warm the sesame oil in a small saucepan over medium-low heat. Stir in the glaze’s curry paste for about 30 seconds. Add its tamari, lime juice, lime zest, maple syrup, coconut milk, ginger and pinch of salt. Simmer gently for 2–3 minutes, stirring, until lightly thickened.
- Take the glaze off the heat. Spoon it over the warm bites or fold the bites through it very gently just before serving; avoid vigorous tossing or a long soak. Divide four bites per serving, with optional sesame seeds. Rice, noodles, salad or lettuce wraps can be offered alongside; they are not included in the base nutrition.
Nutrition
Notes
Binder and texture: Dry the chickpeas and blot wet grated carrot before mixing. Mash enough of the chickpeas to make a cohesive paste and give the oat flour time to hydrate. The bites should be tender inside with browned surfaces; a thin spatula and an undisturbed first side help keep them intact. Extra flour changes the nutrition.
Curry paste and allergens: Use red curry paste labeled vegan and gluten-free, with no shrimp paste, fish sauce or other animal ingredients. Check tamari, certified gluten-free oat flour and other packages. Contains soy from tamari, sesame from oil and optional seeds, coconut and chickpeas (a legume).
Yield and glaze: Divide the complete mixture into 16 equal bites for four servings of four. The measured glaze is for coating those bites. Add it just before serving so their surfaces retain some texture and their tender centers do not become waterlogged.
Variations: Thai basil can replace cilantro. Chickpea flour can replace the oat flour for a firmer, slightly different texture. Use avocado oil instead of sesame oil in the glaze if desired; review every ingredient before making any sesame-free claim. Optional lemongrass adds a brighter citrus aroma.
Make ahead: Refrigerate cooked bites and glaze promptly in separate shallow covered containers at 40°F (4°C) or colder for 3–4 days. Reheat thoroughly, then coat just before serving. Keeping them separate protects their texture.
Timing and nutrition: The 50-minute estimate includes 20 minutes preparation, 10 minutes chilling and about 20 minutes for two searing batches and the glaze. Nutrition includes 1 tablespoon avocado oil for searing and the separate tablespoon of glaze oil. Optional lemongrass, sesame garnish, extra flour or water and serving accompaniments are excluded.
