Artichoke-Chickpea Vegan "Crab" Cakes

Ingredients

• 1 (425g) Can of Chickpeas (drained, then patted dry in a tea towel, about 2 C)
• 1 (400g) Can of Artichokes Hearts
• 1/2 C (70g) Red Bell Pepper (about 1/2 a large pepper, cut into large chunks)
• 1/2 C (70g) Green Bell Pepper (about 1/2 a large 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 Tbs Dijon Mustard
• 3 Tbs Mayonnaise (I like Vegenaise)
• 1 1/2 C (145g) Panko Bread Crumbs (divided)
• 1 tsp Fine Sea Salt (or 3/4 tsp for less salt)
• 2 tsp Old Bay Seasoning (*see note for sub)
• 1/8 tsp Cayenne Pepper (or a dash or two or Tabasco hot sauce (omit if using Cajun seasoning instead of Old Bay))
• 3 Tbs Chickpea Flour (aka Garbanzo Bean Flour or **Whole Wheat Flour)
• 1/2 Lemon (juiced)
• Oil for Pan Frying (I like coconut or olive)
• Serve With: fresh chives or green onion (tops), sauce of choice, lemon or lime wedges.
• 3/4 C (180g) Mayonnaise
• 1 1/2 tsp Dijon Mustard
• 2 Cloves of Garlic (sliced thin)
• 1 1/2 Tbs Capers (drained)
• 3 tsp Lemon Juice
• 1/4 tsp Vegan Worcestershire Sauce (I like Wizards)
• 1 tsp Fresh Parsley (chopped fine)

Instructions

1. 1

   --- For the Crabless Cakes: ---

2. 2

   Make sure the chickpeas are patted dry and the artichokes squeezed of their canned liquid. In the work bowl of a food processor, add the chickpeas and artichokes. Pulse 4-5 times. The mixture should be chunky. Transfer to a large mixing bowl.

3. 3

   In the work bowl of the food processor, add the red and green bell peppers, onion, celery, and parsley. Process until minced, stopping to scrape down the bowl a few times. Transfer to the large mixing bowl with the chickpea mixture. Rinse out the work bowl and set aside if making the remoulade (see below).

4. 4

   To the chickpea mixture, add the dijon, mayo, 1 C (96g) of panko, salt, old bay, cayenne, chickpea flour and lemon. Mix thoroughly until all the ingredients are evenly distributed. The mixture should hold together when squeezed.

5. 5

   To portion the crabless cakes, use a 1/4 C (70g) scoop or large cookie scoop. Pack the mixture in the scoop, then tap it gently but firmly on the side of the bowl to release the cake. Set the cake on a parchment lined sheet pan. Note! If baking the crabless cakes, there's no need to coat the patties in remaining panko. Skip to "To Bake" below.Place the remaining 1/2 C (48) panko bread crumbs into a bowl or plate. Place each cake in the panko to coat on both sides and all around the edges. Transfer back to the sheet pan. Using the palm of your hand, press the crab cake gently into a 1/2" (12mm) patty. At this point the crab cakes can be held in the refrigerator for up to 24 hours, frozen or pan fried.

6. 6

   To Freeze: Once all the cakes are coated, they can be frozen on the sheet pan. Once frozen, transfer to a storage container for up to two months. Thaw at room temperature or in the refrigerator and coat in panko again to refresh before frying.

7. 7

   To Pan Fry (recommended): Preheat oven to 200F (93C) if holding the cakes warm after pan frying. Otherwise, you won't need the oven on. Pour a shallow layer of oil in a frying pan. I like a cast iron skillet for the job. Heat the oil until it shimmers. Toss a crumb of panko in the pan. If it sizzles, the oil is ready. Using a spatula, gently slide the crab cakes into the pan, leaving room between the cakes for flipping. Cook on each side for 3-4 minutes or until golden brown and crispy. Adjust the heat as necessary. Transfer to a double layer of paper towel to catch pan drippings and sprinkle a pinch of sea salt over the crabless cake. Then, if holding warm, transfer to the oven until ready to eat.

8. 8

   To Bake: Omit the outer layer of panko. Preheat the oven to 400F (204C) and line a sheet pan with parchment paper. Brush both sides of the crabless cake with oil. Bake each side for 10 minutes.

9. 9

   Serve With (optional): chives, and sauce of choice

10. 10

    To Store Leftovers: Store leftover cakes in a lidded container, in the refrigerator for up to three days. Reheat in a 350F (176C) oven for about 10 minutes.

11. 11

    --- For Homemade Remoulade (optional): ---

12. 12

    To the work bowl of a food processor, add the mayo, dijon, garlic, capers, lemon, Worcestershire and parsley. Process unitl the capers are broken down into small bits, stopping several times to scrape down the bowl. Store in the refrigerator in a lidded container for up to one week.