Check us out on Facebook! - facebook.com/buzzfeedtastyVegan Crab CakesServings: 6INGREDIENTS1 15-ounce can chickpeas, drained and rinsed1 15-ounce can hearts of palm, drained, rinsed and cut into large chunks1 15-ounce can artichoke hearts, drained and rinsed1½ cups panko bread crumbs, divided¾ cup vegan mayonnaise, divided1 teaspoon Dijon mustard2 teaspoons lemon juice, divided¼ teaspoon salt¼ teaspoon pepper1 tablespoon Old Bay seasoningOil, for frying1 tablespoon sweet pickle relishDill, to servePREPARATIONAdd chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.Transfer mixture to large mixing bowl and add 1 cup of bread crumbs, ¼ cup vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning, and mix well. Form the mixture into 6 1-inch thick patties.Dip each patty in remaining ½ cup of bread crumbs.Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown. Transfer to paper towel-lined plate to absorb excess oil.For tartar sauce, combine ½ cup vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.Top the patties with tartar sauce, dill, and lemon juice.Enjoy!Inspired by:https://www.hotforfoodblog.com/recipes/2015/3/24/vegan-crab-cakes-with-horseradish-dill-tartar-sauce https://eatbychloe.com/2016/08/vegan-crab-cakes/Credits: https://www.buzzfeed.com/bfmp/videos/31532MUSICLicensed via Audio Network