Description

These Artichoke Chickpea Vegan “Crab” Cakes offer a delicious, plant-based alternative to traditional crab cakes. Packed with flavor and texture from artichoke hearts, chickpeas, fresh vegetables, and a perfect blend of seasonings, they’re easy to prepare using a food processor and pan-frying. They are freezer-friendly, make-ahead, and ideal as a savory appetizer or main dish. Optional homemade vegan remoulade adds a tangy, creamy dip to complement the cakes.

Ingredients

For the Crabless Cakes:

1 (425g) Can of Chickpeas, drained and patted dry (about 2 cups)
1 (400g) Can of Artichoke Hearts, plain (not marinated), quartered or halved, drained and squeezed dry (about 2 cups)
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 of Celery, cut into large chunks
Fresh Parsley, a small handful
2 tablespoons Dijon Mustard
3 tablespoons Mayonnaise (Vegenaise recommended)
1 1/2 cups (145g) Panko Bread Crumbs, divided
1 teaspoon Fine Sea Salt (or 3/4 teaspoon for less salt)
2 teaspoons Old Bay Seasoning
1/8 teaspoon Cayenne Pepper or a dash or two of Tabasco hot sauce (omit if using Cajun seasoning instead of Old Bay)
3 tablespoons Chickpea Flour (also known as Garbanzo Bean Flour) or Whole Wheat Flour
Juice of 1/2 Lemon
Oil for Pan Frying (coconut or olive oil preferred)
Serve With: Fresh chives or green onion tops, sauce of choice, lemon or lime wedges

For Homemade Remoulade (optional):

3/4 cup (180g) Mayonnaise
1 1/2 teaspoons Dijon Mustard
2 cloves Garlic, sliced thin
1 1/2 tablespoons Capers, drained
3 teaspoons Lemon Juice
1/4 teaspoon Vegan Worcestershire Sauce (Wizards brand recommended)
1 teaspoon Fresh Parsley, chopped fine

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Instructions

Prepare Chickpeas and Artichokes: Pat the chickpeas dry with a tea towel and squeeze the canned artichoke hearts to remove excess liquid. In the food processor bowl, pulse the chickpeas and artichokes 4-5 times until chunky. Transfer this mixture to a large mixing bowl.
Process Vegetables: Add the red and green bell peppers, green onion, celery, and parsley to the food processor. Process until minced, stopping occasionally to scrape down the bowl. Transfer this minced vegetable mixture to the bowl with chickpeas and artichokes. Rinse out the food processor bowl if making remoulade.
Combine Ingredients: Add Dijon mustard, mayonnaise, 1 cup (96g) panko bread crumbs, salt, Old Bay seasoning, cayenne pepper, chickpea (or whole wheat) flour, and lemon juice to the chickpea-vegetable mixture. Mix well until all ingredients are evenly incorporated and the mixture holds together when squeezed.
Shape Cakes: Use a 1/4 cup (70g) scoop or large cookie scoop to portion out the mixture. Pack the mixture firmly into the scoop, then tap gently on the side of the bowl to release. Place each cake on a parchment-lined sheet pan.
Coat in Panko (if pan-frying): For pan-frying, place the remaining 1/2 cup (48g) panko bread crumbs on a plate or shallow bowl. Coat each crab cake on all sides in panko, then place back on the sheet pan. Press down each cake gently with your palm to form 1/2-inch (12mm) thick patties. At this stage, cakes can be refrigerated up to 24 hours, frozen, or cooked immediately.
Freeze (optional): For freezing, place coated cakes on a sheet pan and freeze until firm. Transfer frozen cakes into an airtight container for up to two months. Thaw before cooking and recoat with panko if desired.
Pan Fry (recommended): Pour a shallow layer of oil (coconut or olive) into a frying pan or cast iron skillet. Heat over medium until the oil shimmers and a breadcrumb sizzles upon contact. Gently place crab cakes in the pan with space between them. Cook 3-4 minutes per side or until golden brown and crispy. Adjust heat if needed to avoid burning. Transfer cooked cakes to paper towel-lined plate and sprinkle with sea salt. Keep warm in a 200°F (93°C) oven if needed.
Bake (alternative method): Preheat oven to 400°F (204°C). Line a sheet pan with parchment paper. Skip coating with extra panko. Brush both sides of the patties with oil and place on the pan. Bake for 10 minutes per side until golden and cooked through.
Serve: Garnish with fresh chives or green onion tops, lemon or lime wedges, and sauce of choice such as homemade remoulade.
Store Leftovers: Refrigerate cooked cakes in a lidded container for up to 3 days. Reheat in a 350°F (176°C) oven for about 10 minutes for best texture.
Make Homemade Remoulade (optional): Add mayonnaise, Dijon mustard, sliced garlic, drained capers, lemon juice, vegan Worcestershire sauce, and chopped parsley to the food processor. Process until the capers are finely chopped and the sauce is smooth, scraping down the sides as needed. Store in the refrigerator in a sealed container for up to 1 week.

Notes

Old Bay seasoning can be substituted with Cajun seasoning; if using Cajun, omit cayenne pepper or Tabasco as Cajun is already spicy.
Ensure chickpeas and artichokes are well dried to help cakes hold together and reduce sogginess.
Using a cast iron skillet for pan frying yields a beautifully crispy crust.
These cakes freeze well and can be made ahead for convenience.
Adjust salt and spice levels according to preference.
For gluten-free version, substitute panko with gluten-free breadcrumbs and ensure flour is gluten-free.