Vegan Chickpea Artichoke "Crab Cakes"

Who says you need seafood to make a fabulous crab cake? These Vegan Chickpea Artichoke "Crab Cakes" have all the flavor and texture you love—crispy on the outside, tender on the inside, and packed with bright, briny goodness. Mashed chickpeas and artichokes create the perfect flaky bite, while a hint of Old Bay seasoning (or your favorite spice blend) brings that classic coastal flavor. I like to pan-fry them until golden brown and serve with a tangy horseradish dip or a simple squeeze of fresh lemon. They’re so delicious, no one will miss the crab!

Prep Time: 30 mins | Total Time: 45 mins | Serves: 6

Ingredients

For The 'Crab' Cakes

• 1 can chickpeas, drained and rinsed, 15 oz

• 14 oz bottle artichoke hearts, drained and chopped

• 4 tablespoons vegan mayonnaise

• 2 tablespoons of dijon mustard

• 1 tablespoons lemon juice

• 1 teaspoon old Bay seasoning, or another seafood seasoning

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

  
  

• 1 cup panko breadcrumbs

• less than 1/8 teaspoon cayenne powder, optional

• salt and pepper, to taste

Instructions

Step 1

Hand-chop the chickpeas into small pieces for a better texture. Drain the artichoke hearts and chop them.

Step 2

In a large bowl, combine the chopped chickpeas, artichoke hearts, vegan mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, garlic powder, and onion powder. Mix well.

Step 3

Stir in the panko breadcrumbs. Adjust seasoning with salt, pepper, and a small pinch of cayenne if using. The mixture should be soft but hold its shape when pressed together.

Step 4

Divide the mixture into equal portions and form into small patties, about 2-3 inches in diameter. Lightly coat each patty with extra panko breadcrumbs for a crispier texture.

Step 5

Heat a generous amount of olive oil in a large non-stick skillet over medium heat. Cook the patties in batches, 3-4 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Step 6

Let the patties cool slightly to firm up before serving. Serve warm with some horseradish dip on the side, garnished with sprouts if desired.

Pairs beautifully with my Cucumber Ginger Fizz