These vegan crab cakes are a great alternative to the classic! Made with hearts of palm and chickpeas, they're crispy on the outside and tender on the inside.

Quick Info

⏱️ 32 min • 🍽️ 6 servings • ⭐ 90%

Nutrition

473 cal • 11g protein • 41g carbs • 28g fat

Tags

[North American] • [Dairy-Free] • [Vegan] • [Vegetarian] • [Easy] • [Appetizers] • [Dinner] • [Lunch]

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• 1 15-ounce can hearts of palm, drained, rinsed and cut into large chunks
• 1 15-ounce can artichoke hearts, drained and rinsed
• 1½ cups panko bread crumbs, divided
• ¾ cup vegan mayonnaise, divided
• 1 teaspoon Dijon mustard
• 2 teaspoons lemon juice, divided
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon Old Bay seasoning
• Oil, for frying
• 1 tablespoon sweet pickle relish
• Dill, to serve

Instructions Preview

1. Add chickpeas, hearts of palm, and articho…
2. Transfer mixture to large mixing bowl and …
3. Form the mixture into 6 1-inch (2 cm) thic…

…and 6 more steps

---

Recipe by: Rachel Gaewski • From: Tasty: Tasty Vegetarian