These vegan Crab Cakes are quick and easy to make. I've added all the typical ingredients for a fishy flavor: nori, dill, lemon juice, and capers to a hearty base of artichokes and chickpeas. Delicious!
Course Main Course
Cuisine American, Vegan
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 5crab cakes
Calories 120kcal
Author Bianca Haun | Elephantastic Vegan
Ingredients
1/2cupcanned artichokes in brinerinsed and drained
Add the artichokes, chickpeas, dill, 1/2 teaspoon of salt, capers, lemon juice, and crushed nori in a food processor and pulse. Add the all-purpose flour and pulse again.
In a bowl, add the panko flakes, 1/4 teaspoon of salt, and a pinch of turmeric. Combine.
Shape the crab cakes into patties and carefully dip all sides in the panko flakes.
Heat a pan with the canola oil and bring it to medium heat. Add in the crab cakes and let them cook for 5 minutes on each side or until golden and crispy.
Serve with a dollop of vegan mayo and more fresh dill on top.