Karen's Vegan "Crab Cakes" - A Zest for Life

Ingredients

• 2 cups cooked chickpeas (one can) (low salt, organic - 2 cups drained)
• 3/4 cup artichoke hearts ( I use frozen) (steamed, pat dry (about 6 ounces) )
• 3/4 cup hearts of palm (drained, pat dry (about 7 ounces; half can)
• 1 teaspoon extra virgin olive oil
• 1/3 cup red onion (peeled; small dice)
• 1/4 cup sweet onions (peeled; small dice)
• 1/3 cup celery (peeled, small dice)
• 1 tablespoon celery leaves (chopped fine)
• 2 teaspoons fresh lemon juice
• 1 teaspoon lemon rind ((pith removed) chopped fine)
• 1 teaspoon worcestershire sauce (I use Whole Foods brand (does not contain fish) )
• 3/4 teaspoon grainy mustard
• 1/4 cup fresh parsley (washed dried, finely chopped,)
• 1/2 cup dry breadcrumbs (can use gluten free, matzo meal or panko)
• 1 1/2 teaspoons old bay seasoning*
• 1/2 teaspoon sea salt (Might use less (if old bay seasoning is salty))