Vegan Chickpea “Crab” Cakes

Real talk, I’m allergic to crab and only found out when I unknowingly ate a stuffed mushroom at the Olive Garden when I was 16, and found out hours later when my face started to swell and I had to go to the ER. Nonetheless, I’m obsessed with my new air fryer, and I also love anything briny! These vegan treats are crunchy and delightful, and you won’t miss the crab!

Vegan Chickpea “Crab” Cakes

Ingredients:

15 oz chickpeas, drained and rinsed (save that aquafaba for some homemade mayo!)

1 cup artichoke hearts

¼ c capers

1/4 cup vegan mayonnaise

1 sheet nori, torn into small pieces

1 tbsp dijon mustard

1 tbsp lemon juice

¼ teaspoon salt

Pepper to taste

Pinch of cayenne

1 ½ cups gluten free breadcrumbs, divided

Directions:

Add chickpeas, artichokes, capers, mayonnaise, mustard, lemon juice, and seasonings into a food processor and pulse a few times. You want there to still be some chickpea texture and not a paste.

Move chickpea mix into a mixing bowl and add 1 cup of breadcrumbs. Stir to combine.

Form the mixture into about ten patties about 2” across in diameter and ½” thick. Dip the patties into the remaining ½ cup of gluten free bread crumbs and place them in a greased air fryer pan.

Cook the patties at 370 degrees in your air fryer for 10 minutes and then flip and cook for another 10 minutes. Alternately, the patties can be fried in a pan for about 5 minutes each side or until golden brown.