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Chickpea Cakes

A plant-based version of the New England/Mid-Atlantic classic.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 40-50 minutes
  • Yield: 4 1x
Print Recipe


  • 1 cup artichoke hearts, rinsed
  • 1 cup chickpeas, cooked, rinsed
  • 1 cup hearts of palms, rinsed
  • 2 tbsp Cashew Cream
  • 1/2 cup breadcrumbs
  • 1 1/2 tsp Old Bay seasoning
  • 1/2 tsp Dijon mustard
  • 1/2 tsp lemon juice, freshly squeezed
  • Black pepper, freshly ground, to taste
  • 1/4 cup breadcrumbs
  • Tartar Sauce (optional)


  1. Preheat oven to 400°F and line baking sheet with parchment paper.
  2. Pulse artichokes, chickpeas and hearts of palm in food processor until mixed and chunky.
  3. Place mixture in bowl. Add Cashew Cream and stir, then combine with 1/2 cup breadcrumbs, Old Bay seasoning, Dijon mustard, lemon juice, and black pepper.
  4. Sprinkle 1/4 cup breadcrumbs on a plate. Form mixture into patties then coat each in breadcrumbs.
  5. Place on baking sheet. Bake 30–40 minutes, flipping halfway through.
  6. Serve Chickpea Cakes with Tartar Sauce (optional).

Notes: Store-bought Greek-style plant-based yogurt can be used in place of Cashew Cream. You can also use an air fryer.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.