Crispy, but moist Vegan Crab Cakes that are perfect as a main dish, appetizer or on a sandwich! They are the perfect texture and the flavor sends bursts of satisfaction in your mouth that is sure to please the family!
Place half of oil in a saucepan and add your onions and celery. Sauté until translucent, then add your bell peppers.
While the vegetables are being sautéed, mash your chickpeas and hearts of palm in a large bowl.
After your vegetables have cooked until slightly caramelized, add them to the large chickpea and hearts of palm mixture. Combine your seasonings, mayo, juice and finely ground breadcrumbs; mix until well combined.
Shape each patty and coat with Panko breadcrumbs, then place on a pan lined with parchment paper.
In the same pan that you cooked the vegetables, add the remaining oil and cook each side until a caramelized brown; approximately 4-5 minutes on each side.