Vegan Crab Cakes


Vegan Crab Cakes are a New Orleans inspired version of crab cakes, only without the crab! Best enjoyed with fresh lemon squeezed over them.


(Makes 12)

1 tbsp oil

1/4 cup diced onion

1/4 cup diced green pepper

1 celery stalk, diced

1 can chickpeas, rinsed and drained

1 tsp thyme

1 tsp paprika

pinch of cayenne pepper

1 tsp hot sauce

2 tbsp chopped fresh parsley

2 tbsp flour

1 tbsp cornstarch

salt and pepper to taste

oil for frying


1. Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.

2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.

3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 minutes per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.

4. Serve warm, squeeze lemon juice over crab cakes & enjoy!

A great dip to go with Vegan Crab Cakes is our Vegan Hummus.

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