Crispy Artichoke & Chickpea Cakes with Green Cabbage Slaw — 21g Protein | Vegan Lunch

These are built around a technique that most plant-based cake recipes skip: squeezing the artichoke hearts completely dry before processing. Canned artichoke hearts carry significant moisture even after draining and that moisture is what makes plant-based cakes fall apart in the pan. Press them firmly in a clean kitchen towel until no more liquid comes out and the texture shifts from soft and wet to fibrous and dry: that is the base that holds a cake together through the sear.

Pulsing rather than blending is the second technique that matters. Five to seven pulses in a food processor breaks the artichoke and chickpeas into a flaky, shredded texture that mimics the fibrous pull of crab meat. One pulse too many and you have a smooth paste that compresses into a dense, uniform disc rather than a textured cake with something to bite into. The chickpea flour and vegan mayo bind everything without adding bulk, and the dill, smoked paprika, and onion powder create the seasoning profile that makes these taste unmistakably coastal.

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📊 NUTRITION (per serving)

Calories: 450 | Protein: 21 | Carbs: 48g | Fat: 16g | Fiber: 12g

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⏱️ Time: 35 minutes (Prep: 10 | Chill: 10 | Cook: 5) 🍽️ Serves: 1 (3 cakes)

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INGREDIENTS

Ingredient	1 Serving	2 Servings	4 Servings
ARTICHOKE CAKES
Canned artichoke hearts in water, drained & squeezed very dry	1 cup (200g)	2 cups (400g)	4 cups (800g)
Canned chickpeas, rinsed and drained	½ cup (130g)	1 cup (260g)	2 cups (520g)
Chickpea flour	2 tbsp (16g)	4 tbsp (32g)	8 tbsp (64g)
Nutritional yeast	1 tbsp (7g)	2 tbsp (14g)	4 tbsp (28g)
Vegan mayo (egg-free)	2 tbsp (30g)	4 tbsp (60g)	8 tbsp (120g)
Mustard	1 tsp	2 tsp	4 tsp
Celery stalk, very finely minced	1 stalk (50g)	2 stalks (100g)	4 stalks (200g)
Fresh parsley, finely chopped (or 1 tsp dried)	1 tbsp	2 tbsp	4 tbsp
Onion powder	½ tsp	1 tsp	2 tsp
Dried dill	½ tsp	1 tsp	2 tsp
Smoked paprika	¼ tsp	½ tsp	1 tsp
Garlic powder	¼ tsp	½ tsp	1 tsp
Fresh lemon juice	a squeeze	a squeeze	2 squeezes
Salt and black pepper	to taste	to taste	to taste
Breadcrumbs, for coating	3 tbsp (30g)	6 tbsp (60g)	12 tbsp (120g)
Olive oil, for cooking	1 tsp (5ml)	2 tsp (10ml)	4 tsp (20ml)
GREEN CABBAGE SLAW
Green cabbage, finely shredded	1 cup (100g)	2 cups (200g)	4 cups (400g)
Fresh lemon juice	1 tsp	2 tsp	4 tsp
Apple cider vinegar	1 tsp	2 tsp	4 tsp
Dried dill	½ tsp	1 tsp	2 tsp
Olive oil	1 tsp (5ml)	2 tsp (10ml)	4 tsp (20ml)
Salt and black pepper	to taste	to taste	to taste

✨ Chef’s Kiss: Add ½ tsp wholegrain Maille mustard to the slaw dressing alongside the plain mustard in the cake mixture — the seeds and fermented depth make the slaw taste considerably more considered next to the golden cakes. Impact: negligible calories, no protein change.

INSTRUCTIONS:

1. Dry the artichokes: Place the drained artichoke hearts in a clean kitchen towel and squeeze firmly until no more liquid comes out. This step is non-negotiable: wet artichoke hearts produce a mixture too loose to hold a cake shape and the cakes will fall apart during cooking. The hearts should feel fibrous and almost dry when properly squeezed.
2. Pulse the base: Place the dried artichoke hearts and chickpeas in a food processor. Pulse 5 to 7 times until broken down into a rough, flaky, shredded texture with no large chunks remaining. Stop before it becomes a paste: the irregular texture is what creates the crab-like character of these cakes. If you do not have a food processor, mash the chickpeas firmly with a fork and chop the artichoke hearts very finely with a knife.
3. Mix the cake dough: Transfer the pulsed mixture to a medium bowl. Add the chickpea flour, nutritional yeast, vegan mayo, mustard, minced celery, parsley, onion powder, dried dill, smoked paprika, garlic powder, and a squeeze of lemon juice. Season with salt and black pepper. Mix thoroughly until everything is evenly combined and the mixture holds its shape when pressed firmly between your palms. If it feels too wet to shape, add chickpea flour one teaspoon at a time.
4. Shape and chill: Divide the mixture into 3 to 4 equal portions and shape each into a firm, flat cake approximately 2cm thick. Press the breadcrumbs onto both sides of each cake, pressing firmly so they adhere. Place on a plate and refrigerate for 10 minutes. The chill firms the vegan mayo and chickpea flour binder and makes the cakes significantly more stable in the pan.
5. Make the slaw: While the cakes chill, combine the shredded green cabbage, lemon juice, apple cider vinegar, dried dill, olive oil, salt, and black pepper in a small bowl. Toss well and set aside. The slaw improves as it sits and the cabbage softens slightly in the acid.
6. Cook the cakes: Heat the olive oil in a non-stick skillet over medium heat. Once the oil shimmers place the chilled cakes in the pan. Cook for 4 to 5 minutes without moving until the breadcrumb coating is deeply golden and releases cleanly from the pan. Flip once and cook for a further 3 to 4 minutes on the second side. Press down lightly with a spatula after flipping to ensure even contact with the pan surface.
7. Plate and serve: Place the golden cakes on a plate with the green cabbage slaw alongside. Squeeze fresh lemon over both. Serve warm or pack cold for lunch the next day: the cakes hold their shape well refrigerated for up to 2 days and reheat in a dry pan in 2 minutes per side.

PRO TIP: The squeeze-dry step determines the texture of the entire batch. Most home cooks under-squeeze and end up with cakes that look right going into the pan but fall apart on the flip. Squeeze the artichoke hearts twice: once by hand and once wrapped tightly in a kitchen towel with firm pressure. You will be surprised how much liquid comes out the second time. Properly dried artichoke hearts feel almost like pulled chicken breast: fibrous, dry, and slightly stringy. That texture is exactly what you want.

CHEF’S KISS: Add ½ tsp of your old style Maille wholegrain mustard to the slaw dressing instead of or alongside the plain mustard in the cake mixture. The wholegrain mustard adds visible seeds and a sharp, slightly fermented depth to the cabbage that makes the slaw taste considerably more considered alongside the rich golden cakes. Impact: negligible calories, no protein change.

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🌱 PLANT DIVERSITY: Artichoke hearts • Chickpeas • Chickpea flour (chickpeas, counted once) • Nutritional yeast • Celery • Parsley • Dill • Smoked paprika • Garlic • Onion • Lemon • Green cabbage • Apple cider vinegar (apples)

(If you’re tracking plants per week, this adds 12 to your count.)

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*Nutrition information is an estimate and may vary based on ingredients and brands used.* 

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ESSENTIALS

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You may find yourself in need of: 

Food Processor – pulsing instead of blending creates the flaky, shredded texture that makes these cakes hold together and actually feel like something you can bite into.

Chickpea Flour – light but effective binder that holds the cakes together without turning them dense or heavy.

Vegan Mayonnaise – adds back just enough moisture and richness to balance the dried artichokes and create a cohesive, tender interior.

Missing something?

Explore Evie’s Kitchen Essentials for additional tools and pantry ingredients.