Vegan Chickpea "Crab" Cakes

Ingredients:

Crab Chickpea Cakes

• 2 x 425g cans of chickpeas, separate 1/4 cup of liquid, discard the rest
• A pinch of cream of tartar
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice + lemon wedges for serving
• 2 tsp Old Bay seasoning
• 1 teaspoon honey mustard
• 2 slices white bread or 1 hamburger bun, torn into pieces
• 2/3 cup flour
• Vegetable oil, for frying

Tartar sauce

• 1/4 cup vegan mayonnaise
• 0.5 tsp honey mustard
• A pinch of Old Bay seasoning
• Half a pickle, finely chopped
• 1 tbsp. cucumber brine

Preparation:

1. Chickpea crab cakes:
   
   Pour the chickpea liquid into a large bowl, then add the cream of tartar and whisk vigorously until thick and foamy.
2. Add parsley, lemon juice, Old Bay seasoning, and honey mustard, then add the bread pieces and toss. Let stand until the bread is tender, about 5 minutes.
3. Meanwhile, finely chop the chickpeas (or mash them). When the bread mixture is ready, add the chickpeas and stir until it begins to stick together. Form into eight patties, 2 cm thick, with nicely rounded edges. Cover and refrigerate for at least 1 hour.
4. Tartar sauce:
   
   In a small bowl, combine mayonnaise, honey mustard, Old Bay seasoning, pickle, and brine. Refrigerate until ready to serve.
5. Preheat oven to 175°C. Sprinkle a large pinch of salt over the flour and place on a plate.
6. In a large nonstick skillet, add enough oil to coat the bottom and heat over medium-high heat. Dredge half the patties in flour. Once the oil is hot and shimmering, add the patties and fry until crispy and dark golden brown, about 3 minutes per side.
7. Adjust the heat as needed to prevent the patties from browning too quickly. Transfer to a baking sheet and repeat with the remaining patties. Season each patty with salt and bake for about 5 minutes until heated through.
8. Serve the chickpea patties with tartar sauce and lemon wedges.