The most perfect vegan crab cakes, baked not fried. Served with old bay chive aioli.
Preheat the oven to 375 degrees(F).
In a large mixing bowl, add the drained chickpeas. Then using a fork or potato masher, smash the chickpeas. Make sure that all the chickpeas have been smashed, and you don't have any whole chickpeas left.
Now, drain and chop your artichokes. Chop into pretty small pieces. Pat the artichokes with a kitchen towel or paper towel so they are no longer super wet. Add them to the smashed chickpeas.
Then add 1 1/2 cups panko(reserving 3/4 a cup for coating the outside), the vegan mayo, the lemon juice, the Dijon mustard, the old bay, the salt, the pepper and the kelp powder if using.
Stir the mixture together to completely combine. Then using your hands, shape the mixture into patties. You should be able to get 5-6 patties out of the mixture.
Grab enough of the mixture to make a patty as large as you want it. Squeeze it together, roll it into a ball, then flatten slightly.
Add the remaining 3/4 cup of panko to a bowl. Then put the patty into the panko and press the panko onto both sides to coat the crab cake patty. If it starts to get misshapen, just press it back together.
Then place the crab cake onto a baking sheet sprayed with non-stick spray. Repeat with the rest of the mixture. Spray the tops of the crab cakes with more non-stick spray to help them brown.
Bake at 375 degrees for 15 minutes, flip the crab cakes, then bake for another 15-20 minutes. Or until they are brown and feel pretty firm. They will firm up more as they cool a bit.
While the crab cakes bake, make the aioli. Add all the aioli ingredients to a small mixing bowl. Whisk to combine. Set aside.
When the crab cakes are done, spread a bun with the aioli, then top with lettuce, a crab cake and more aioli. Serve immediately.
The kelp powder gives these a nice seafoody taste, but if you don't want to use it, or can't find it, you can skip it.