These savory vegan crab cakes are made with an easy toss and fry recipe that takes little effort or prep. Filled with delicious garbanzo beans, artichokes, and cajun seasoning, these cakes will become your new favorite appetizer!
Drain the beans, then combine the garbanzo beans, artichoke hearts, and heart of palm in a food processor. Pulse slightly to create large chunks that resemble flakes of crab meat.
In a medium bowl, combine the rest of the ingredients except the oil and about ¼ cup of the breadcrumbs. Mix well. Add the bean mixture to the bowl and mix well again. Place in the fridge to chill for 30 minutes.
Place the remaining breadcrumbs on a small plate. Using about ¼ cup of the mixture, mold them into thick patties and roll them in the breadcrumbs. Heat your oil in a skillet over medium heat and fry the patties for 4 minutes on each side. Refrain from flipping them more than once if possible.