Chickpea ‘Crab’ Cakes

Our Chickpea ‘Crab’ Cakes are a plant-based version of this New England/Mid-Atlantic classic. The chickpea base is combined with artichoke hearts, hearts of palm, breadcrumbs (to thicken), and a variety of seasonings. Making them is as simple as mixing the ingredients together, forming into patties, and then baking them to golden brown perfection.  To complement the yumminess, we also include a recipe for dairy-free Tartar Sauce.


  • Chickpea Crab Cakes
  • 1 cup artichoke hearts, rinsed
  • 1 cup chickpeas, cooked, rinsed
  • 1 cup hearts of palms, rinsed
  • 3/4 cup breadcrumbs
  • 2 tablespoons Miso Cashew Cream Sauce*
  • 1 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice, freshly squeezed
  • Black pepper, freshly ground, to taste
  • Tartar Sauce
  • 1/4 cup Miso Cashew Cream Sauce*
  • 1 1/2 teaspoon sweet pickle relish
  • 1/2 teaspoon dill, fresh
  • 1/2 teaspoon lemon juice, freshly squeezed
  • PREP TIME 10
  • COOK TIME 30-40
  • Serves 2


  1. Preheat oven to 400°F and line baking sheet with parchment paper.
  2. Pulse artichokes, chickpeas and hearts of palm in food processor until mixed and chunky.
  3. Place mixture in bowl and combine with 1/2 cup breadcrumbs, Old Bay seasoning, Dijon mustard, lemon juice, and black pepper.
  4. Sprinkle 1/4 cup breadcrumbs on a plate. Form mixture into patties then coat each in breadcrumbs.
  5. Place on baking sheet. Bake 30–40 minutes, flipping halfway through.
  6. Mix together Tartar Sauce ingredients. Serve with crab cakes.

    *Greek-style dairy-free yogurt can also be used.