Vegan Chickpea Crab Cakes Recipes

VEGAN CRAB CAKES RECIPE BY TASTY

Vegan Crab Cakes Recipe by Tasty image

Here's what you need: chickpeas, hearts of palm, artichoke heart, panko breadcrumbs, vegan mayonnaise, dijon mustard, lemon juice, salt, pepper, old bay seasoning, oil, sweet pickle relish, fresh dill

Provided by Rachel Gaewski

Categories Dinner

Yield 6 servings

Number Of Ingredients 13

Ingredients

15 oz chickpeas, drained and rinsed, 1 can
15 oz hearts of palm, drained, rinsed and cut into large chunks, 1 can
15 oz artichoke heart, drained and rinsed
1 ½ cups panko breadcrumbs, 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
fresh dill, to serve

Steps:

Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
Form the mixture into 6 1-inch (2 cm) thick patties.
Dip each patty in remaining bread crumbs.
Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
Transfer to paper towel-lined plate to absorb excess oil.
For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
Top the patties with tartar sauce, dill, and lemon juice.
Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 43 grams, Fat 31 grams, Fiber 11 grams, Protein 12 grams, Sugar 5 grams

VEGAN CHICKPEA CRAB CAKES

Vegan Chickpea Crab Cakes image

All the flavors are here-Old Bay, lemon and that distinct brininess-but there's no crab in sight with these cakes. Instead, chickpeas stand in for shellfish, and they are just as satisfying.

Provided by Food Network Kitchen

Categories appetizer

Time 1h50m

Yield 4 to 8 servings

Number Of Ingredients 15

Ingredients

Two 15-ounce cans chickpeas, drained and 1/4 cup liquid reserved
Pinch cream of tartar
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice, plus lemon wedges for serving
2 teaspoons Old Bay Seasoning
1 teaspoon honey mustard
2 slices of white bread or 1 hamburger bun, torn into small pieces
Kosher salt
2/3 cup all-purpose flour
Vegetable oil, for frying
1/4 cup vegan mayonnaise
1/2 teaspoon honey mustard
Pinch Old Bay Seasoning
1/2 whole dill pickle, finely chopped
1 tablespoon dill pickle brine

Steps:

For the chickpea crab cakes: Place the reserved chickpea liquid into a large bowl, then add the cream of tartar and whip vigorously until foamy and thick.
Whisk in the parsley, lemon juice, Old Bay and honey mustard, then add the bread pieces and toss to coat. Let sit until the bread is soft, about 5 minutes.
Meanwhile, finely chop the chickpeas (alternatively, you can pinch or smush them). When the bread mixture is ready, add the chickpeas and toss and squeeze the mixture until it holds together. Form into eight 3/4-inch thick patties with nice rounded edges. Cover and chill them for at least 1 hour.
For the tartar sauce: Whisk together the mayonnaise, honey mustard, Old Bay, pickle and pickle brine in a small bowl. Refrigerate until ready to serve.
Preheat the oven to 350 degrees F. Whisk a large pinch of salt into the flour and put on a plate. Pour enough oil to cover the bottom of a large nonstick skillet and heat over medium-high heat. Dredge half of the cakes in the flour. Once the oil is hot and shimmering, add the cakes and cook until crunchy and deep golden brown, about 3 minutes per side. Adjust the heat as necessary to keep them from browning too quickly. Transfer to a baking sheet and repeat with the remaining cakes. Sprinkle each with salt, then bake until heated completely through, about 5 minutes.
Serve the chickpea crab cakes with the tartar sauce and lemon wedges.

CRISPY CAJUN CHICKPEA CAKES (VEGAN)

Crispy Cajun Chickpea Cakes (Vegan) image

I thought this recipe was not only easy to make, it was fantastic. I made it for my lunch today. It is from the VeganDadblogspot.com. While the chickpea cakes were good on their own, I thought they were even better with Recipe #503808 (not vegan) dolloped on top. A remoulade sauce would also probably be very good. Vegan Dad said he made these mild in order to be kid friendly. I increased the cayenne (several pinches) and I used a couple teaspoons of hot sauce. Do what suits your tastes. He served for dinner along with a rice dish. Vegan Dad also says if you have trouble forming the patties (I didn't), add some more cornstarch to hold it all together. Mine held their shape throughout the frying. Prep time includes 30 minute chill time.

Provided by Dr. Jenny

Categories Lunch/Snacks

Time 52m

Yield 12 cakes

Number Of Ingredients 14

Ingredients

1 tablespoon oil
1/4 cup diced onion
1/4 cup diced green pepper
1 stalk celery, diced
1 (28 ounce) can chickpeas, rinsed and drained
1 teaspoon dried thyme
1 teaspoon paprika
1 pinch cayenne pepper (or more to taste)
1 teaspoon hot sauce (or more to taste)
2 tablespoons chopped fresh parsley
2 tablespoons flour
1 tablespoon cornstarch
salt and pepper
oil (for frying)

Steps:

Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.

Nutrition Facts : Calories 99.7, Fat 2, SaturatedFat 0.2, Sodium 211.7, Carbohydrate 17.3, Fiber 3.2, Sugar 0.3, Protein 3.6

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