Flaky, salty, and sweet vegan crab cakes. These crab cakes are made with chickpeas and artichoke hearts. Chickpeas provide texture and stability. Artichokes give them the oceanic flavor and texture of flaked meat. A little bit of sugar gives the same sweetness found in crab meat.
First, drain and mash the chickpeas. I used a pastry cutter to mash up the chickpeas because I wanted to maintain some of their texture.
Remove about half of a can of artichoke hearts and roughly chop them. Artichoke is what gives these vegan crab cakes the flaky texture and salty, oceanic flavor.
Squeeze the remaining water out of the artichokes.
Make your flaxseed “egg” and add it to the mixing bowl once a gel forms.
Add your breadcrumbs, herbs and spices, lemon juice, and mustard. The sugar is what makes these patties sweet like crab meat. Now you’re ready to mix and form into patties! The dijon mustard and flax “egg” hold the patties together.
It is very important that you press the patties together tightly. You may even knead them a few times in your hands to get them to stick. If they feel unstable before putting them into the pan, they will definitely fall apart while frying. If you’re afraid that they will fall apart, keep on pressing them together and I promise they will start to stick.
This mixture made 6 patties. Each patty is about 3 inches in diameter.
Use enough oil to cover the bottom of the pan so that the patties do not stick to the pan. Heat the oil over medium heat. When the oil is hot, add the patties to the pan. The patties are safe to eat at this point; however frying the patties gives these vegan crab cakes their distinctive crispy-on-the-outside, soft-on-the-inside texture.
Fry until crisp, a few minutes on each side. As the pan continues to get hot, you may need to turn down the heat or reduce the cooking time.
Serve with lemon and dried parsley flakes.
I recommend serving these vegan crab cakes with a colorful carrot, zucchini, and cranberry slaw on the side.
- 1 can (15 oz) chickpeas/ garbanzo beans (drained)
- ½ of a can (7 oz) of artichoke hearts (drained)
- 1 tablespoon sugar
- ½ cup panko bread crumbs
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon dried parsley flakes
- ½ teaspoon granulated garlic
- ½ teaspoon dried onion flakes
- Lemon wedges (for serving)
- Oil (ex. Vegetable or avocado) for frying
- 1 tablespoon ground flaxseed + 2 tablespoons of water to make a flax “egg”
- Drain and mash chickpeas. Add to the mixing bowl.
- Drain and roughly chop artichoke hearts. Squeeze out excess liquid. Add the artichoke hearts to the mixing bowl with the chickpeas.
- Mix a flaxseed “egg”. Combine 1 tablespoon of ground flaxseed with 2 tablespoons of water in a small bowl. Set aside to gel.
- Add the remaining ingredients to the mixing bowl. Stir to combine.
- Mix in the flaxseed “egg”.
- Heat oil in a cast iron skillet over medium heat.
- Press the chickpea mixture into patties. It is very important that the patties are tightly compacted so that they do not fall apart while frying.
- When the skillet is hot, fry the patties for a few minutes on each side. Both sides of the patty should crisp up, turning a nice golden brown. I suggest serving with a carrot, zucchini, and cranberry slaw.
See my other recipe for vegan pepperoni!
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