Vegan crab cakes | Recipes | WW USA

Ingredients

• 14 oz Canned chickpeas (garbanzo beans), drained and rinsed
• 28 oz Hearts of palm, 2 (14-oz) cans, drained and shredded
• 1/4 cup(s), chopped or sliced Scallions, chopped
• 1/4 cup(s), chopped Celery, chopped
• 1/4 cup(s) Bell pepper, green or red, chopped
• 2 Tbsp Fresh parsley, chopped
• 1 tsp Old Bay seasoning
• 1 tsp Kosher salt
• 1/2 tsp Dry mustard
• 1/4 tsp Black pepper, coarsely ground
• 2 tsp Vegetable oil