These crispy chickpea crab cakes are easy to whip up and taste very similar to traditional crab cakes. As they cook, your house will even smell a little like the seaside, thanks to the addition of dulse flakes. Serve with the sweet balsamic mayo on a toasted bun with a squeeze of lemon juice or try it on a salad.
Crab Cakes With Sweet Balsamic Mayo [Vegan, Gluten-Free]
For the Crab Cakes:
- 3 cups cooked chickpeas
- 1 1/2 cup gluten-free crackers, ground up
- 2 green onions, finely chopped (use entire onion)
- 1/2 cup red bell pepper, diced
- 3 tablespoons red onion, diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon wasabi mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup ground flax seeds
- 1 teaspoon garlic powder
- 1 teaspoon dulse flakes or powder
- 1 teaspoon salt
- 10 turns freshly ground black pepper
- 1/2 cup grapeseed oil
For the Sweet Balsamic Mayo:
- 1 teaspoon vegan mayonnaise
- 1 teaspoon balsamic vinegar
- 1 teaspoon agave nectar, to taste
To Make the Chickpea Crab Cakes:
- Place the crackers in a food processor and process until they are ground up, resembling flour. Measure out 1/3 cup and set aside (if you end up with more than 1/3 of a cup, store the remainder in a container for another time).
- Place the chickpeas in the food processor and pulse several times until the beans are processed, but not smooth like paste. Even if you have a few whole beans, that is okay.
- In a large bowl, place the chickpeas, processed crackers, green onions, red bell pepper, red onion, parsley, wasabi mustard, lemon juice, ground flax seeds, garlic powder, dulse, salt, and black pepper.
- Stir ingredients together. The mixture will be on the dry side — this is a good sign. If it’s easier, mix everything together with your hands.
- Form the mixture into 6 equal patties. Make them fat and round because you will be pressing them out a little in the next step.
- Heat the oil in a large enough pan to hold all 6 (if you do not have a large enough pan, you will need to fry them in two batches).
- Wait until the oil is hot. To test if the oil is hot enough, put a small amount of water on your fingertips and flick the water in the oil — if it sizzles, you’re ready to go.
- Place the crab cakes in the oil and allow to cook until the underside gets brown, about 5 minutes. Flip and cook until crab cake is brown on the other side.
- Make the mayonnaise below and serve on your favorite gluten-free bread/bun. Alternatively, you can serve this on top of mixed greens and topped with the mayonnaise.
To Make the Sweet Balsamic Mayo:
- Combine everything in a bowl and whisk.
- Try it and adjust to your taste.