Vegan Crab Cakes

Ingredients

• 1 can Chickpeas, drained & rinsed

• 1 can quartered artichoke hearts, drained & rinsed

• 1 can whole hearts of Palm, drained & rinsed

• 1 large celery stalk

• 1 sheet Nori, torn

• 1 tbsp Garlic powder

• 1 tbsp Onion powder

• 1 tbsp Old Bay Seasoning

• 1 handful fresh parsley or 1 tbsp dried

• 1/2 handful fresh dill or 1 tsp dried

• 1/2 sweet onion, quartered

• 1 red bell pepper, seeded & quartered

• 1/2 lemon, peeled

• 1 tbsp yellow mustard

• 2 tsp Bragg’s liquid aminos

• 1.5 cups Scottish oatmeal aka stoneground oats

Coating

• 3/4 cup vegan panko

• 1 tbsp Garlic powder

• 1 tbsp Onion powder

• 1 tbsp Old Bay Seasoning

Method

1. Preheat oven to 400. Line a large sheet pan with parchment paper.

2. In a food processor add Chickpeas, Artichoke Hearts, and the Hearts Of Palm, celery, nori, lemon & spices. Pulse ingredients until a shredded “crab” type consistency. If your food processor is on the smallish side it’s best to do this in batches and combine everything into a large bowl once pulsed

3. Form into patties. If they aren’t holding together you can pop them into the fridge for about 10 mins. I didn’t need to, but it’s an option if they need it. Then coat with breadcrumb coating mixture on all sides.

4. Bake for 30-40 minutes until brown to your liking, OR air-fry for 10-12 minutes

Recipe note: freezer friendly!

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