Artichoke-Chickpea Vegan Crab Cakes Recipe – These moist and decadent crab cakes are made with chickpeas, artichokes, and a crisp vegan crust.

I remember the first time I tasted artichoke-chickpea vegan “crab” cakes. It was at a potluck party hosted by a close friend, and I was blown away. I’ve been making them ever since, and I always get reactions ranging from amazement to thinly-veiled mockery. But that’s okay – I don’t mind getting a little bit of attention from time to time.

The key to these cakes is cornstarch, which gives them a light, fluffy texture. The chickpeas are blended with artichokes and spices to create a flavor profile that’s decadent, savory and slightly sweet. The cakes are served cold, and they’re perfect for a vegan seafood appetizer or main course.

If you’re brave enough to give these cakes a try, I guarantee you won’t be disappointed. Who knows, you may even become a believer in artichoke-chickpea vegan “crab” cakes – the next generation of eaters.

-What are vegan crab cakes?
-Are vegan crab cakes healthy?
-How do you make vegan crab cakes?
-How do vegan crab cakes taste?
-Are vegan crab cakes addictive?
-What are the ingredients in vegan crab cakes?
-Are vegan crab cakes high in calories?
-Are vegan crab cakes high in protein?
-Are vegan crab cakes high in fibre?
-Is vegan crab cake batter easy to make?
-Do I need to refrigerate vegan crab cakes?
-Can I microwave vegan crab cakes?
-Can I freeze vegan crab cakes?
-Do I need to dust vegan crab cakes with flour?
-How do I make vegan mayonnaise?
-Is vegan crab cake sauce spicy?
-Are vegan crab cakes gluten-free?