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Artichoke-Chickpea Vegan “Crab” Cakes Recipe

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These Artichoke-Chickpea Vegan “Crab” Cakes are a delicious plant-based alternative to traditional crab cakes, packed with a flavorful blend of chickpeas, artichoke hearts, bell peppers, and spices. Crispy on the outside and tender inside, they can be pan-fried or baked and are perfect served with a tangy homemade vegan remoulade sauce.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Crabless Cakes

  • 1 (425g) Can of Chickpeas (drained, then patted dry in a tea towel, about 2 C)
  • 1 (400g) Can of Artichoke Hearts
  • 1/2 C (70g) Red Bell Pepper (about 1/2 a large pepper, cut into large chunks)
  • 1/2 C (70g) Green Bell Pepper (about 1/2 a large pepper, cut into large chunks)
  • 1 Green Onion (cut into large chunks)
  • 1 (40g) Stick of Celery (cut into large chunks)
  • Fresh Parsley (a small handful)
  • 2 Tbs Dijon Mustard
  • 3 Tbs Mayonnaise (I like Vegenaise)
  • 1 1/2 C (145g) Panko Bread Crumbs (divided)
  • 1 tsp Fine Sea Salt (or 3/4 tsp for less salt)
  • 2 tsp Old Bay Seasoning
  • 1/8 tsp Cayenne Pepper (or a dash or two of Tabasco hot sauce)
  • 3 Tbs Chickpea Flour (aka Garbanzo Bean Flour or Whole Wheat Flour)
  • 1/2 Lemon (juiced)
  • Oil for Pan Frying (coconut or olive oil recommended)

Remoulade Sauce (optional)

  • 3/4 C (180g) Mayonnaise
  • 1 1/2 tsp Dijon Mustard
  • 2 Cloves of Garlic (sliced thin)
  • 1 1/2 Tbs Capers (drained)
  • 3 tsp Lemon Juice
  • 1/4 tsp Vegan Worcestershire Sauce (such as Wizards)
  • 1 tsp Fresh Parsley (chopped fine)

To Serve

  • Fresh chives or green onion tops
  • Sauce of choice
  • Lemon or lime wedges

Instructions

  1. Prepare Chickpeas and Artichokes: Make sure the chickpeas are patted dry and the artichoke hearts are squeezed of their canned liquid. In the bowl of a food processor, pulse the chickpeas and artichokes 4-5 times until chunky. Transfer mixture to a large mixing bowl.
  2. Process Vegetables and Herbs: In the food processor bowl, add the red and green bell peppers, green onion, celery, and parsley. Process until minced, stopping to scrape down the bowl a few times. Transfer this mixture to the large mixing bowl with the chickpeas. Rinse out the bowl if making the remoulade.
  3. Combine Ingredients: Add Dijon mustard, mayonnaise, 1 cup (96g) panko bread crumbs, salt, Old Bay seasoning, cayenne pepper, chickpea flour, and lemon juice to the chickpea mixture. Mix thoroughly until well combined and the mixture holds together when squeezed.
  4. Form Patties: Using a 1/4 cup (70g) scoop or large cookie scoop, pack the mixture and gently release onto a parchment-lined sheet pan. If baking, no need to coat cakes in panko. Otherwise, coat each patty in the remaining 1/2 cup (48g) panko breadcrumbs, pressing gently into 1/2 inch thick patties. You can refrigerate for up to 24 hours or freeze at this point.
  5. Freeze Cakes (Optional): To freeze, place coated cakes on the sheet pan, freeze until solid, then transfer to a container. Freeze up to two months. Thaw before frying and recoat in panko if desired.
  6. Pan Fry (Recommended): Pour a shallow layer of oil into a frying pan or cast iron skillet and heat until shimmering. Test heat by tossing in a breadcrumb—if it sizzles, oil is ready. Fry crab cakes in batches, 3-4 minutes per side, until golden brown and crispy. Drain on paper towels and sprinkle lightly with sea salt. Keep warm in a low oven (200F/93C) if desired.
  7. Bake Option: Preheat oven to 400F (204C). Brush both sides of the crab cakes with oil and bake on a parchment-lined sheet pan for 10 minutes per side.
  8. Serve: Garnish with fresh chives or green onions, serve with sauce of choice and lemon or lime wedges.
  9. Store Leftovers: Refrigerate leftover cakes in a lidded container for up to three days. Reheat in a 350F (176C) oven for about 10 minutes.
  10. Make Remoulade Sauce (Optional): In the food processor, combine mayonnaise, Dijon mustard, garlic, capers, lemon juice, vegan Worcestershire sauce, and parsley. Process until capers are finely chopped. Store in a sealed container in the refrigerator for up to a week.

Notes

  • Old Bay seasoning can be substituted with Cajun seasoning but omit cayenne and Tabasco if doing so.
  • Ensure chickpeas are very dry to avoid soggy cakes.
  • You can hold formed cakes in the refrigerator for up to 24 hours or freeze for up to 2 months.
  • Using a cast iron skillet for frying yields crispier cakes.
  • Adjust seasoning to taste, especially the salt and spice levels.
  • For gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
  • Remoulade sauce adds a flavorful tang but is optional.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Vegan American
  • Diet: Vegan

Find it online: https://dishiary.com/artichoke-chickpea-vegan-crab-cakes-recipe/