Vegan Chickpea "Crab" Cakes

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 260, total fat 15 G., saturated fats 1 G., proteins 7 G., carbohydrates 23 G., fiber 5 G., cholesterol 0 mg, sodium 980 mg, sugar 0 G.

These patties are packed with all the flavors of traditional crab cakes. They have Old Bay seafood seasoning, lemon, and that tart, salty note. But what these patties don't have is crab. Instead, they use chickpeas. It's just as delicious and filling. Serve these vegan "crab" patties with homemade vegan tartar sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crab Chickpea Cakes

2 x 425g cans of chickpeas, separate 1/4 cup of liquid, discard the rest
A pinch of cream of tartar
2 tbsp fresh parsley, chopped
1 tbsp lemon juice + lemon wedges for serving
2 tsp Old Bay seasoning
1 teaspoon honey mustard
2 slices white bread or 1 hamburger bun, torn into pieces
2/3 cup flour
Vegetable oil, for frying

Tartar sauce

1/4 cup vegan mayonnaise
0.5 tsp honey mustard
A pinch of Old Bay seasoning
Half a pickle, finely chopped
1 tbsp. cucumber brine

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chickpeas, lemon juice, flour, tartar sauce, honey mustard

Cooking the dish according to the recipe:

Chickpea crab cakes:

Pour the chickpea liquid into a large bowl, then add the cream of tartar and whisk vigorously until thick and foamy.
Add parsley, lemon juice, Old Bay seasoning, and honey mustard, then add the bread pieces and toss. Let stand until the bread is tender, about 5 minutes.

Meanwhile, finely chop the chickpeas (or mash them). When the bread mixture is ready, add the chickpeas and stir until it begins to stick together. Form into eight patties, 2 cm thick, with nicely rounded edges. Cover and refrigerate for at least 1 hour.
Tartar sauce:

In a small bowl, combine mayonnaise, honey mustard, Old Bay seasoning, pickle, and brine. Refrigerate until ready to serve.
Preheat oven to 175°C. Sprinkle a large pinch of salt over the flour and place on a plate.
In a large nonstick skillet, add enough oil to coat the bottom and heat over medium-high heat. Dredge half the patties in flour. Once the oil is hot and shimmering, add the patties and fry until crispy and dark golden brown, about 3 minutes per side.
Adjust the heat as needed to prevent the patties from browning too quickly. Transfer to a baking sheet and repeat with the remaining patties. Season each patty with salt and bake for about 5 minutes until heated through.
Serve the chickpea patties with tartar sauce and lemon wedges.