Vegan Crab Cakes

If you used to like fish and crab cakes, you will love these vegan crab cakes with chickpeas and artichokes. They're super delicious, packed with flavor, and very easy to make.

Course Entrée

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings crab cakes

Calories 185kcal

Author Sina

Ingredients

2 cups cooked chickpeas
2 cans artichoke hearts in brine, drained and roughly chopped
1/2 cup chopped red onion
2 cloves of garlic, minced
3 teaspoons fresh lemon juice
1 stalk of celery, chopped
2 teaspoons Dijon mustard
1/4 cup chopped parsley
3 tablespoons chopped dill
1 cup panko bread crumbs
2 teaspoons vegan Worcestershire sauce
2 teaspoons fish seasoning (for example Old Bay)
salt, to taste
black pepper, to taste

Instructions

In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper.
Form eight vegan crab cakes.
Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're lightly browned.
I served them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I whisked together vegan mayonnaise with chopped dill, fresh lemon juice and seasoned it with salt and pepper.

Notes

This recipe yields 6-8 cakes depending on your preferred size.
The fresh herbs (dill and parsley) are important for the taste. Don't leave them out!
If you have problems finding vegan Worcestershire sauce, you could replace it with soy sauce or tamari.
I served the vegan crab cakes on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I combined vegan mayonnaise with salt, pepper, fresh lemon juice, and dill. You could also add dill pickles if you like.
You can keep leftovers in an airtight container in the fridge for up to 3 days.

Nutrition