Chickpea Cakes w/ Cajun Cream Sauce

The chickpea is a vegan staple. These little butt-shaped legumes, with which I love so generously, are a great source of protein. Who gives a shit, right?! Well you should. If you haven't been asked a million times where you're getting your protein from, SHAME ON YOU for keeping your veganism a secret from your friends and family.

The chickpea ain't no one-trick-pony either, no ma'am. Besides protein, the chickpea also delivers unto us zinc, folic acid, and more dietary phosphorus than an equal sized serving of whole milk. Which pretty much makes it a superhero for your body; each chickpea saves you from brittle bones and teeth, anemia, poor growth, skin lesions, general weakness, fatigue, depression, gastrointestinal problems, infections, and more.

So do yourself a favor, eat your chickpeas.

1/2 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 c cooked chickpeas
1 tsp thyme
1 tsp paprika
cayenne, to taste
1 tsp hot sauce
2 tbsp brown rice flour
1 tbsp cornstarch
salt and pepper, to taste

3/4 c cashews
1/2 c water
1/2 almond milk
1 tbsp hot sauce
1 tbsp cajun seasoning

1. Saute up the holy trinity: onion, carrot, and celery, until they are all tender and stuff. 
2. Combine the chickpeas and the softened holy trinity into a food processor and pulse until the chickpeas aren't whole any more; not hummus, but not whole. Find the happy medium.
3. Combine the happy medium with the spices, flour, and corn starch; refrigerate for at least 30 minutes.
4. While it's cooling down, combine the cashews through cajun seasoning in a blender and get that shit real creamy. 
5. When your 30 minutes are up, get some frying oil real hot and fry up some yummy cakes (after you shape them in patties that are suitable to your size liking). This made 8 patties for us. And no leftovers. 
6. Top with sauce and serve on some greens or something. Go with your heart.