If you’re on the hunt for a dish that captures all the briny, savory goodness of classic crab cakes without a hint of seafood, you’re going to adore this Artichoke-Chickpea Vegan “Crab” Cakes Recipe. Packed with tender chickpeas and artichoke hearts, these golden, crispy cakes deliver a delightful texture and taste that feel indulgent yet wholesome. Perfectly seasoned with Old Bay and a touch of cayenne, they offer that nostalgic “crabby” flavor but shine as a shining star in any vegan or plant-based meal. Trust me, once you try this recipe, it will become a go-to favorite for gatherings, weeknight dinners, or even just a fun cooking project with friends.

Ingredients You’ll Need

A clear food processor bowl on a white marbled surface holds several fresh ingredients. At the bottom layer, there are pieces of green bell pepper and pale green celery sticks. On top of them, bright red bell pepper slices add a pop of color. Fresh green parsley with leafy texture is placed on the very top, creating a vibrant mix of colors and textures inside the bowl. In the background, there is a halved lemon and a bowl with white powder, all set on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting these Artichoke-Chickpea Vegan “Crab” Cakes Recipe right starts with simple, fresh ingredients that each bring their own magic to the final flavor and texture. From the crispness of bell peppers to the hearty binding power of chickpea flour, every component works in harmony to create that perfect cake.

Chickpeas (1 can, 425g, drained and dried): The hearty base providing a creamy yet firm texture that mimics crab meat beautifully.
Artichoke Hearts (1 can, 400g): Adds subtle briny notes and tender, flaky layers.
Red Bell Pepper (1/2 cup, chopped): Brightens the dish with a splash of color and gentle sweetness.
Green Bell Pepper (1/2 cup, chopped): Offers a fresh crunch and balances the red pepper’s sweetness.
Green Onion (1 stalk, chopped): Brings a mild sharpness that wakes up the flavors.
Celery (1 stick, chopped): Adds aromatic crunch, essential in classic crab cakes.
Fresh Parsley (small handful): Delivers a fresh herbal lift and color.
Dijon Mustard (2 tbsp): Injects subtle tang and depth.
Mayonnaise (3 tbsp, vegan preferred): Binds everything together while enriching the flavor.
Panko Bread Crumbs (1½ cups total): Crucial for that irresistible crispy coating and satisfying texture.
Fine Sea Salt (1 tsp): Enhances overall taste without overpowering.
Old Bay Seasoning (2 tsp): The signature seasoning giving that nostalgic “crab” vibe.
Cayenne Pepper (⅛ tsp): Adds just the right hint of heat to keep things exciting.
Chickpea Flour (3 tbsp): Helps bind the cakes and adds subtle nuttiness.
Lemon Juice (from ½ lemon): Brightens and balances the rich flavors beautifully.
Oil for Pan Frying: Use coconut or olive oil to get that perfect golden crust.
Serve With: Fresh chives or green onion tops, lemon/lime wedges, and your favorite sauce for dunking.

How to Make Artichoke-Chickpea Vegan “Crab” Cakes Recipe

Step 1: Prepare the Chickpea and Artichoke Mixture

Start by draining and patting dry your chickpeas to prevent sogginess — this is a key step to achieving the perfect texture. Add the chickpeas and artichoke hearts to your food processor and pulse 4 to 5 times. You want a chunky, flaky consistency that resembles the texture of crab meat, so be careful not to over-process. Once ready, transfer this mixture into a large mixing bowl to build the rest of the cake from here.

Step 2: Mince the Veggies and Herbs

Now toss your red and green bell peppers, green onion, celery, and parsley into the food processor. Pulse until everything is finely minced, scraping down the sides as needed for an even chop. This step adds fresh crunch and vibrant color to your crab cakes, giving them that lovely complexity. Once minced, combine these veggies with the chickpea-artichoke mixture in the bowl.

Step 3: Mix and Season Your Cake Mixture

To the combined mixture, add Dijon mustard, vegan mayonnaise, one cup of panko, sea salt, Old Bay seasoning, cayenne, chickpea flour, and fresh lemon juice. Stir everything together thoroughly until all ingredients are evenly incorporated. The mixture should hold its shape when squeezed — this is your cue that the cakes will bind nicely without falling apart.

Step 4: Form and Coat the Cakes

Using a ¼ cup scoop or large cookie scoop, portion out your crab cake mixture. Pack each scoop tightly, then gently tap to release it onto a parchment-lined baking sheet. If you’re pan frying (which is my recommendation for maximum crispiness), coat each cake in the remaining ½ cup of panko bread crumbs, pressing gently with your palm into about a ½ inch thick patty. This coating adds that gorgeous golden crust we all love. At this stage, you can refrigerate the cakes for up to 24 hours, freeze, or cook immediately.

Step 5: Pan Fry or Bake to Perfection

For pan frying, heat a thin layer of oil in a cast iron skillet over medium heat and wait for the oil to shimmer. Gently place the crab cakes in the pan, cooking 3 to 4 minutes per side until golden brown and crispy. Don’t forget to sprinkle with a pinch of sea salt as soon as they come out of the pan. If baking, skip the panko coating and brush the cakes with oil on both sides. Bake at 400°F (204°C) for 10 minutes per side for a lighter version that’s still delicious.

How to Serve Artichoke-Chickpea Vegan “Crab” Cakes Recipe

The image shows five round, uncooked patties on a baking sheet lined with brown parchment paper. Each patty has a crumbly surface with small pieces of green, red, and white ingredients visible, giving a mixed-color texture. The patties are about the same size and thickness, and they are spaced evenly with some crumbs scattered around them. The baking sheet is on a white marbled surface, and no other objects are visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness is key when serving these cakes. A sprinkle of chopped fresh chives or green onion tops adds a vibrant pop of color and mild onion flavor that complements the savory cakes beautifully. Lemon or lime wedges are perfect for squeezing over top, cutting through the richness with zesty brightness.

Side Dishes

These vegan “crab” cakes pair wonderfully with light, crisp sides like a simple green salad, roasted asparagus, or herbed quinoa. For heartier options, try creamy mashed potatoes or crispy French fries to recreate that classic crab cake meal experience.

Creative Ways to Present

Looking to impress? Serve these cakes on toasted vegan buns with crunchy lettuce, tomato slices, and a drizzle of homemade remoulade or vegan tartar sauce for an epic sandwich. Alternatively, plate them atop a bed of mixed greens with a bright vinaigrette for an elegant appetizer that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you do happen to have leftovers, keep them in a sealed container in the refrigerator for up to three days. These cakes maintain their flavor and texture quite well, making them perfect for a quick lunch or snack the next day.

Freezing

Freeze the fully formed and panko-coated cakes flat on a parchment-lined tray until frozen solid, then transfer to a freezer-safe container or bag for up to two months. This way, you can enjoy your Artichoke-Chickpea Vegan “Crab” Cakes Recipe anytime with minimal prep.

Reheating

To reheat, pop your cakes into a 350°F (176°C) oven for about 10 minutes to regain crispiness without drying out. Avoid the microwave if possible, as it can make the crust soggy.

FAQs

Can I use fresh artichokes instead of canned?

Absolutely! Just be sure to cook and drain fresh artichoke hearts well before using. Canned artichokes save time and still deliver that great flavor, but fresh ones can add an extra level of texture and brightness to your cakes.

What if I don’t have Old Bay seasoning?

No worries—Old Bay is iconic but not mandatory. You can substitute with a mix of paprika, celery salt, black pepper, and a pinch of cayenne to achieve a similar warmth and depth.

Is chickpea flour essential?

Chickpea flour helps bind the patties and keeps them moist. If you don’t have it, whole wheat flour is a good alternative, but try not to skip this ingredient to avoid crumbly cakes.

Can I bake these cakes instead of frying?

Yes, you can bake them! The texture will be a bit lighter and less crispy on the outside, but still delicious. Just brush with oil before baking for a bit more color and moisture.

How spicy are these crabless cakes?

They have a gentle kick from cayenne pepper, but it’s subtle and balanced. You can adjust the heat based on your preference by adding more or less cayenne or even a few dashes of hot sauce.

Final Thoughts

There’s just something so satisfying about these Artichoke-Chickpea Vegan “Crab” Cakes Recipe — they’re crispy, flaky, and bursting with flavor, all while being completely plant-based. Whether you’re cooking for vegans, seafood lovers seeking a creative switch, or just someone who enjoys delicious comfort food, this recipe will quickly become a cherished staple. I encourage you to get into the kitchen and try it for yourself—you might just discover a new favorite!