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Zesty Garlic Crab Cakes Vegan

Ingredients:

2 cups cooked chickpeas

2 cans artichoke hearts in brine, drained and roughly chopped

1/2 cup chopped red onion

2 cloves of garlic, minced

3 tsp. fresh lemon juice

1 stalk of celery, chopped

2 teaspoons Dijon mustard

1/4 cup chopped parsley

3 Tbsp. chopped dill

1 cup panko bread crumbs

2 tsp. vegan Worcestershire sauce

1 Tbsp.   Bittersweet Herb Farm Zesty Garlic Seasoning

salt and pepper to taste

Directions:

In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.

Mash the chickpeas in a large bowl with a fork. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper. Leave them partially intact for more texture.

Form eight vegan crab cakes.

Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're brown.


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