If you’re a fan of crab cakes then you’ll love this plant-based version made with chickpeas and heart of palm. They’re so full of flavor with fabulous texture, crispy on the outside and moist on the inside. Enjoy them as an appetizer, side or a main dish.

Eating plant-based doesn’t mean you can’t still enjoy the same food pleasures that contain meat, fish or eggs. These chickpea heart of palm crab cakes are the perfect example. Bonus, they are so easy to make!

I’ve found that chickpeas alone are a bit too dry and using just hearts of palm make it too soggy. Combining them is a good balance of texture and moisture. Here’s a video showing how to shred the hearts of palm. You could also just chop them up, but this is really quick and similar to a crab consistency.

There are many ways to serve these up. Try it on a bed of fresh greens to upgrade a salad. They make for a fabulous sandwich, enjoy it with some freshly made garlic flatbread or on a bun instead of a burger. Or dive right in with a fork and eat them on their own. Tartar sauce is tried-and-true, but so many other things are delicious with crab cakes. Try a combo of sour cream, mayonnaise and horseradish for an extra kick.

Tips and Tricks

Zero waste. I prefer to use dried chickpeas cooked in my Instant Pot. Dried beans taste better, don’t contain added sodium, and are much cheaper. Cover 1 cup of dried beans with 3 cups of water and cook them in at high pressure for 45 minutes. Let the pressure release naturally. If you pre-soak, the time can be cut by about 1/2.
Alternatives. Looking for other alternatives to chickpeas or heart of palm? Try jackfruit or artichokes.
Prefer a healthier version? Preheat the oven to 375 degrees F. and bake for about 8-10 minutes on each side instead of frying. I usually use a silicon baking mat so they don’t stick to the pan, or you can lightly grease your baking pan.
Make this ahead. These are perfect to prepare ahead of time. Cook them to a light golden brown and let cool, store in an air tight container in the fridge for up to 4 days. When ready to use, heat them in a skillet, bringing them to a richer golden color. They are also freezer friendly.
Storage. Store them in an air-tight container at room temperature for up to 5 days or in the freezer for up to 3 months.

I hope you enjoy these chickpea heart of palm crab cakes as much as I do.

Chickpea heart of palm crab cakes

Looking for the perfect plant-based crab cake? Look no further! These are full of flavor with fabulous texture, crispy on the outside and moist on the inside.

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Course Appetizer, Main Course

Servings 6 large patties

Equipment

Pressure cooker
Food processor

Ingredients

Patties

1 1/2 cup cooked chickpeas
3 pieces heart of palm, shredded
1/2 cup red pepper, chopped
1/2 cup sweet onion, chopped
1/2 cup celery, chopped
2 tbsp mayonaise
1 tbsp dijon mustard
juice of 1/2 lemon
1 tsp salt
1 tsp Old Bay seasoning
2 tsp garlic powder
1 tsp dried parsley
1/2 cup panko bread crumbs, plus extra for breading
oil for frying

Tarter sauce

1 cup eggless mayonaise (I prefer Veganiase)
juice of 1/2 lemon
1 tsp garlic powder
1 tbsp finely chopped dill pickle (or dill relish)
splash of pickle brine

Instructions

Add oil to pan and heat on medium. I prefer a cast iron skillet.
Chop the chickpeas in a food processor for about 5 seconds, they should be chunky. Transfer to a large mixing bowl.
Shred the heart of palm with a fork and add to the bowl (see video in post above on how to do this). Then add celery, red pepper, onion, mayo, mustard, lemon and spices. Mix well. Fold in the bread crumbs.
Shape into patties using 1/4 - 1/2 cup of the mixture, depending on preferred size.
Pour extra breadcrumbs onto a plate and coat each side of the patties.
Pan fry until golden brown, about 8-10 minutes each side.