Ingredients
- 1 can 15 ounces chickpeas drained and rinsed
- 1 can 15 ounces artichoke hearts drained
- 1 can 15 ounces hearts of palm drained and roughly chopped
- 3 tablespoons vegan mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons green onion chopped (plus more for garnish)
- 1/4 teaspoon kosher salt
- 2 teaspoons Old Bay seasoning
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3/4 cup panko breadcrumbs
- Olive oil for frying
- Vegan tartar sauce for dipping
Instructions
- In a large bowl, mash the chickpeas, artichokes, and hearts of palm until they resemble flaky crab meat (alternatively, you can mash the chickpeas using a food processor first).
- Mix in vegan mayonnaise, Dijon mustard, green onions, salt, Old Bay seasoning, black pepper, flour, and panko breadcrumbs until well combined.
- Heat olive oil in a skillet over medium heat. Form the mixture into patties and fry each side for about 3-5 minutes until golden brown and crispy.
- Serve topped with extra green onions and vegan tartar sauce on the side for dipping.
