Chickpea “Crab” Cakes

Do you love Chickpeas?  Then we have a recipe for you!

When we lived in North Carolina, we used to go to this fantastic restaurant that had incredible crab cakes and remoulade.  Paired with an excellent house salad, it was the perfect pre-vegan meal.  For obvious reasons that wouldn’t be our choice for a meal today, so we decided to recreate these cakes using chickpeas.  The texture and our flavor combinations were spot on, giving us a reminiscent yet cruelty-free version.  Vegan food FTW! We ate these yummy Chickpea Cakes and a fork and we wrapped them up for a quick lunch.  How do you like your Chickpea “Crab” Cakes?

Chickpea “Crab” Cakes

This recipe uses our Almost Famous Garlic Cashew Aioli.  We perfected this aioli and have been using it in a lot of recipes.  Like our Whole Food Plant Based Deviled Potatoes.  

 


Chickpea Cakes

In a wrap or on a salad, these chickpea cakes are a tasty treat!  

Course: Appetizer, Main Course, Salad, Side Dish
Ingredients
  • 2 cans of chickpeas rinsed & drained
  • 10 saltine crackers crushed (use oil-free bread crumbs for wfpb)
  • 2-3 tbsp VegInspired Cashew Garlic Aioli linked above
  • 2 ribs of celery (about diced fine
  • 1/4 cup lemon juice more or less to taste
  • 1 teaspoon Dulse granules
  • 1 teaspoon Old Bay
  • salt and pepper to taste
Instructions
  1. Lightly mash chickpeas
  2. Mix ingredients into mashed chickpeas
  3. Form uniform patties in the desired size (about a 1/4 of a cup of mixture)

  4. Cook in a pan over medium-high heat until browned on each side.
  5. Serve with spicy mayo or quick remoulade - 

    VegInspired Remoulade:

    *1 Cup Cashew Garlic Aioli

    *2 teaspoons lemon juice

    *2 teaspoons Franks hot sauce

    *1 teaspoon whole grain mustard

    *2 teaspoons​ dried parsley

    *1/2 teaspoon dried dill

    *sprinkle of garlic powder

    *sprinkle of paprika

    **MIX all ingredients. 

Recipe Notes

Cashew Garlic Aioli 

Watch the Full Recipe Video HERE

 

We hope you enjoy this tasty and easy recipe for Chickpea Cakes.  These cakes are an incredibly versatile meal! You can make a bunch and eat them over rice or grains, in a sandwich or wrap, on a salad, or just on their own.  Makes for quick dinners and grab and go lunches.  Snap a pic and share with us on Instagram, Twitter, or Facebook @veginspired and use the #veginspiredfoodie

Thanks and Eat more Plants,

XO,

Kathy

 

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