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Artichoke-Chickpea Vegan “Crab” Cakes Recipe

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4.3 from 57 reviews

  • Author: Ezabella
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Diet: Vegan

Description

These delicious Artichoke-Chickpea Vegan “Crab” Cakes are a flavorful plant-based alternative to traditional crab cakes. Made with chickpeas and artichoke hearts, they are seasoned with Old Bay and a hint of cayenne, then coated with panko breadcrumbs and pan-fried or baked to perfection. Served with a tangy homemade remoulade sauce, these cakes are crispy on the outside, moist and flavorful inside, perfect for appetizers or a main dish with sides.

Ingredients

Crabless Cakes:

  • 1 (425g) Can Chickpeas (drained, patted dry, about 2 cups)
  • 1 (400g) Can Artichoke Hearts (drained)
  • 1/2 cup (70g) Red Bell Pepper (cut into large chunks)
  • 1/2 cup (70g) Green Bell Pepper (cut into large chunks)
  • 1 Green Onion (cut into large chunks)
  • 1 (40g) Stick Celery (cut into large chunks)
  • Small handful Fresh Parsley
  • 2 tbsp Dijon Mustard
  • 3 tbsp Mayonnaise (Vegenaise recommended)
  • 1 1/2 cups (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 dash of Tabasco; omit if using Cajun seasoning)
  • 3 tbsp Chickpea Flour (aka Garbanzo Bean or Whole Wheat Flour)
  • Juice of 1/2 Lemon
  • Oil for Pan Frying (coconut or olive oil recommended)

Optional Remoulade Sauce:

  • 3/4 cup (180g) Mayonnaise
  • 1 1/2 tsp Dijon Mustard
  • 2 Cloves Garlic (sliced thin)
  • 1 1/2 tbsp Capers (drained)
  • 3 tsp Lemon Juice
  • 1/4 tsp Vegan Worcestershire Sauce
  • 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: Pat the drained chickpeas dry using a tea towel to remove moisture and squeeze the canned artichoke hearts to drain liquid. Place both in the food processor and pulse 4-5 times until chunky. Transfer to a large mixing bowl.
  2. Process Vegetables and Herbs: Add red and green bell peppers, green onion, celery, and parsley to the food processor bowl. Process until finely minced, scraping down the sides as needed. Transfer this mixture to the large bowl with the chickpeas and artichokes.
  3. Combine Ingredients: To the chickpea and vegetable mixture, add Dijon mustard, mayonnaise, 1 cup of panko breadcrumbs, sea salt, Old Bay seasoning, cayenne pepper, chickpea flour, and lemon juice. Mix thoroughly until the mixture sticks together when squeezed.
  4. Form Cakes: Use a 1/4 cup scoop or large cookie scoop to portion the mixture. Pack tightly, then release onto a parchment-lined baking sheet. If baking, skip coating with extra panko. If pan-frying, coat each cake with the remaining 1/2 cup panko breadcrumbs on all sides, then gently press each into a 1/2 inch thick patty. Refrigerate if not cooking immediately.
  5. Freeze (Optional): Freeze coated cakes on the sheet pan until solid, then transfer to an airtight container for up to two months. Thaw in the refrigerator or at room temperature and recoat with panko before frying for best texture.
  6. Pan Fry (Recommended): Heat a shallow layer of oil in a cast iron or heavy frying pan until shimmering and hot (test by tossing a crumb of panko in – it should sizzle). Gently slide crab cakes into the pan, leaving space to flip. Cook 3-4 minutes per side until golden brown and crispy. Drain on paper towels, sprinkle with sea salt, and keep warm in a 200F (93C) oven if desired.
  7. Bake Option: Preheat oven to 400F (204C). Brush both sides of crab cakes with oil, place on a parchment-lined sheet pan, and bake for 10 minutes on each side until golden and cooked through.
  8. Serve: Garnish with fresh chives or green onion tops, lemon or lime wedges, and sauce of choice such as the homemade remoulade.
  9. Store Leftovers: Place leftovers in an airtight container and refrigerate up to three days. Reheat in a 350F (176C) oven for about 10 minutes before serving.
  10. Make Remoulade Sauce: In the cleaned food processor bowl, combine mayonnaise, Dijon mustard, garlic, capers, lemon juice, vegan Worcestershire sauce, and parsley. Process until capers are finely broken down. Transfer to a lidded container and refrigerate for up to one week.

Notes

  • Old Bay seasoning can be substituted with Cajun seasoning but omit cayenne or Tabasco if using Cajun.
  • Ensure chickpeas are well dried to help the cakes bind and fry crisp.
  • Press cakes gently into 1/2 inch thickness for even cooking.
  • If freezing the cakes, repeat panko coating after thawing for best texture.
  • The remoulade sauce is optional but adds a bright, tangy complement.
  • Use a cast iron skillet for best frying results and even browning.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Vegan American

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