Vegan “Crab” Cakes - Center for Nutrition Studies

Ingredients

• 1 14 oz can or jar artichoke hearts, drained
• 1 ½ cups cooked chickpeas
• 1 14 oz can or jar hearts of palm, drained
• 1 Tbsp fresh or dried dill
• 4 sheets of dried and crushed seaweed
• Juice from 2 lemons
• ½ red onion
• 1 handful of fresh cilantro
• ½ tsp sea salt
• 1 tsp ground black pepper
• 1 tsp of paprika
• ½ cup whole grain bread crumbs or almond flour
• 1 block of firm tofu
• 1 Tbsp yellow mustard
• Juice from 1 lemon