That's right, Aquafaba, bean juice or in this case chickpea juice.
Discovered last year by a creative French chef Joël Roessel's, then mentioned in the Facebook group "What fat vegans eat" and played with by the members of Vegan Meringues - Hits and Misses! then a wonderful lady brought the whole thing to my attention and I've been attempting Macarons ever since.
Now, until I master that particularly tricky art I'll leave off the recipe, but here's one for my Spicy Sweet Potato cakes using Aquafaba of course.
Lets start with the Aquafaba.
You can use tinned chickpeas or dried. If your using dried rinse and then soak the peas overnight, then simmer for 45 minutes to 1 hour. Let the beans and juice cool and then pop them in the fridge while we do the rest.
Now pop your spud in the oven on 180 degrees you'll want to give it at least 20 minutes until it's completely soft and the skin has come away from the flesh making it easy to peel.
I like to brown the onions where possible (that's browned not burnt so keep an eye on them) You want a to get your dry pan nice and hot so it sizzles when you pop the onions in, give them a minute or two stirring occasionally.
Next while the pans still hot, add your garlic, chillies Nigella seeds, salt&pepper and a pinch of cayenne - if this is too hot for you cancel the chillies and cayenne and through some oregano in instead.
Now turn the heat down and add some seeds, I used the Omega Mix we sell but any combination of your favorite seeds will do the job.
Once you've drained the juice into a jug grab a handful of chickpeas and bash (I like any excuse to use the mallet in the kitchen) Add half the onion & seed mix to a bowl with the sweet potato mash and chickpeas - I used the other half of the onions for the side salad.
Next take the Aquafaba out of the fridge and blend for 1 minute, add 80 mls to the potato mix - hold over the rest in case you need it. Add 4 heaped spoonfuls of flour (I used tapioca as it's a good binder) and mix well. You can use a spoon but a little kneading to combine and shape is best.
Slap your cakes in a hot pan or gridle till they're warm throughout and have browned a little. Then serve with - in this case - salad and hummus.