Artichoke Chickpea Crabless Cakes

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

vanillaandbean.com/vegan-crab-cakes/

subheading: For the Crabless Cakes:

1 (425g) Can of Chickpeas drained, then patted dry in a tea towel, about 2 C

1 (400g) Can of Artichokes Hearts quartered or halved, drained, squeezed to rid them of their liquid and drained, about 2 C

½ C (70g) Red Bell Pepper about ½ a large pepper, cut into large chunks

½ C (70g) Green Bell Pepper about ½ a large pepper, cut into large chunks

1 Green Onion cut into large chunks

1 (40g) Stick of Celery cut into large chunks

Fresh Parsley a small handful

2 Tbs Dijon Mustard

3 Tbs Mayonnaise I like Vegenaise

1 ½ C (145g) Panko Bread Crumbs divided

1 tsp Fine Sea Salt

2 tsp Old Bay Seasoning *see note for sub

⅛ tsp Cayenne Pepper or a dash or two or Tabasco hot sauce (omit if using Cajun seasoning instead of Old Bay)

3 Tbs Chickpea Flour aka Garbanzo Bean Flour or **Whole Wheat Flour

½ Lemon juiced

Oil for Pan Frying I like coconut or olive

Serve With: fresh chives or green onion (tops), sauce of choice, lemon or lime wedges.

subheading: For Homemade Remoulade (optional):

¾ C (180g) Mayonnaise

1 ½ tsp Dijon Mustard

2 Cloves of Garlic minced

1 ½ Tbs Capers chopped fine

3 tsp Lemon Juice

¼ tsp Vegan Worcestershire Sauce I like Wizards

1 tsp Fresh Parsley chopped fine

Directions at vanillaandbean.com

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