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Chickpea Crab Cakes [Vegan]

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These chickpea crab cakes are crispy on the outside and soft and warm on the inside. In addition to the garlic, parsley, green onions, and cracked black pepper in these patties, what truly gives them that authentic sea food taste are the dulse flakes. Serve these on a bed of greens, on a sprouted bun, or by itself. They can be garnished several ways, although we suggest a good squeeze of lemon or a drizzle of tahini.

Chickpea Crab Cakes [Vegan]

Calories

114

Serves

9 patties

Ingredients

  • 1/4 red onion, cut into quarters
  • 1/2 of a red bell pepper, cut into quarters
  • 3 garlic cloves
  • 1/2 cup packed parsley
  • 2 15-ounce cans chickpeas, drained and rinsed well
  • 2 green onions, chopped
  • 1/2 cup ground flaxseed
  • 2 teaspoons dulse flakes
  • 1 teaspoon salt
  • 10 turns of cracked black pepper

Preparation

  1. Preheat oven to 375° F.
  2. Place the red onion, red bell pepper, garlic, and parsley in a food processor and pulse until all of the ingredients have been chopped up with no big pieces of anything remaining.
  3. Add the garbanzo beans to the food processor and pulse until most of them are chopped up. It’s okay if there are a few whole beans.
  4. Transfer the mixture to a large mixing bowl. Into that same mixing bowl, add the green onions, ground flaxseeds, dulse, salt, and pepper, and mix with a spoon until all of the ingredients are incorporated.
  5. Make nine equal size patties and place them on a parchment covered baking sheet.
  6. Bake for 20 minutes on one side, flip and bake for an additional 20 minutes.
  7. Serve immediately.

Nutrional Information

Total Calories: 1026 | Total Carbs: 161 g | Total Fat: 26 g | Total Protein: 51 g | Total Sodium: 2958 g | Total Sugar: 5 g

Per Serving: Calories: 114 | Carbs: 18 g | Fat: 3 g | Protein: 6 g | Sodium: 329 mg | Sugar: 1 g

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AUTHOR & RECIPE DETAILS


photo

Meat-free comfort food without the oil!

Molly Patrick is the co-founder of cleanfooddirtygirl.com
Molly is a food coach, specializing in healing people’s relationships with food by focusing on how, what and why they eat.
She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation.
Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.


 

 

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One comment on “Chickpea Crab Cakes [Vegan]”

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Ana Peña
1 Years Ago

Mariana Peña


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