Vegan Crab Cakes with Chickpeas and Artichokes
Ingredients
- 1-14oz can artichoke hearts
- 1 cup cooked or canned chickpeas
- 1 small jalapeño
- 2 tbsp vegan mayonnaise
- 1/2 tsp vegan Worcestershire sauce
- 1/2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 cup green onion
- 1 tbsp fresh dill
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 1/4 tsp ground mustard seed
- 1/4 tsp black pepper
- salt to taste
- 2 tbsp chickpea liquid
- 1/2 cup breadcrumbs
Preparation
Save the cooking liquid from canned or cooked chickpeas.
Rinse and drain well the 1-14oz can of artichoke hearts, then roughly chop into lump crab-like pieces.
Minced and deseed jalapeño.
Thinly slice green onion.
Chop fresh dill.
In a large bowl, add 1 cup cooked or canned chickpeas and use hands to mash until fairly smooth with some larger pieces remaining.
Add the chopped artichoke to the mashed chickpeas.
Add to the bowl: minced jalapeño, vegan mayonnaise, vegan Worcestershire sauce, lemon juice, Dijon mustard, sliced green onion, chopped dill, paprika, garlic powder, ground ginger, ground mustard seed, black pepper, and salt to taste.
Whisk 2 tbsp of chickpea liquid until foamy and add to the bowl.
Mix all ingredients well.
Add 1/2 cup breadcrumbs and mix until combined.
Transfer the mixture to the freezer for 20 minutes.
If the mixture feels very wet, add more breadcrumbs 1 tbsp at a time, up to 3 tbsp total.
Form the mixture into cakes or patties.
Bake at 400F on a lined baking sheet until golden brown on both sides, about 15 minutes, flipping the patties after 7 minutes.
Alternatively, pan-fry in a non-stick pan with a little oil if preferred.