Vanilla and Bean · by Traci York★ 4.8 (40)

Artichoke-Chickpea Vegan "Crab" Cakes Recipe

Name: Artichoke-Chickpea Vegan "Crab" Cakes Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12, 12 Cakes
Cuisine: american
Ingredients: 1 (425g) Can of Chickpeas (drained, then patted dry in a tea towel, about 2 C); 1 (400g) Can of Artichokes 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 (*see note for sub); 1/8 tsp Cayenne Pepper (or a dash or two or Tabasco hot sauce (omit if using Cajun seasoning instead of Old Bay)); 3 Tbs Chickpea Flour (aka Garbanzo Bean Flour or **Whole Wheat Flour); 1/2 Lemon (juiced); Oil for Pan Frying (I like coconut or olive); Serve With: fresh chives or green onion (tops), sauce of choice, lemon or lime wedges.; 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 (I like Wizards); 1 tsp Fresh Parsley (chopped fine)

NUTRITION · PER SERVING55M COOK

CAL 12%·PRO 9%

CARBS 21G36% OF CAL

4G FIBER3G SUGAR14G OTHER

FAT 15G55% OF CAL

3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plant-based cakes made from chickpeas and artichokes with Old Bay seasoning, mimicking crab cakes. Crispy on the outside and flavorful within, a satisfying seafood-free option.

mainamericanbeansdairy freeveganvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 12

1 (425g) Can of Chickpeas (drained, then patted dry in a tea towel, about 2 C)
1 (400g) Can of Artichokes 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 (*see note for sub)
1/8 tsp Cayenne Pepper (or a dash or two or Tabasco hot sauce (omit if using Cajun seasoning instead of Old Bay))
3 Tbs Chickpea Flour (aka Garbanzo Bean Flour or **Whole Wheat Flour)
1/2 Lemon (juiced)
Oil for Pan Frying (I like coconut or olive)
Serve With: fresh chives or green onion (tops), sauce of choice, lemon or lime wedges.
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 (I like Wizards)
1 tsp Fresh Parsley (chopped fine)

At a glance

PER SERVING · TIME 55M

CAL 12%·PRO 9%

CARBS 21G36% OF CAL

4G FIBER3G SUGAR14G OTHER

FAT 15G55% OF CAL

3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 30m
Cook: 25m
Sodium: 717mg

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 143mg
Calcium: 34mg
Iron: 1mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 30M
SODIUM: 717MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Artichoke-Chickpea Vegan "Crab" Cakes Recipe

Nutrition & ingredients

Ingredients

At a glance