CRISPY CHICKPEA CAKES

Ingredients:

1 can of chickpeas, drained and rinsed

1/3 cup of chopped celery

1/4 cup of diced red onions

1/2 tbsp of yellow mustard

3 tbsp of vegan mayo

1/3 cup of chickpea flour

1 tbsp of dried dill

2 tsp of celery seed salt

1 tbsp kelp seasoning or powder

1 tsp smoked paprika

1/2 tsp Kala namak salt (black salt)

Panko bread crumbs - for coating

Oil for frying

Instructions:

Combine all of the ingredients in a bowl except for the panko crumbs and chickpea flour. Mix well and slighty mash while leaving some of the chickpeas whole. Now, add in the chickpea flour and form the mixture into small patties (be gentle)

Add the panko crumbs to a plate or shallow bowl and use it to coat both sides of the chickpea tuna cake

Next, fry the chickpea tuna cakes in oil on both sides for 3-4 minutes

Remove the cakes from the oil and let cool. Serve with your favorite dipping sauce or a remoulade sauce. The remoulade sauce I used was a combination of vegan mayo, ketchup, yellow mustard, and sweet relish!

Lastly, pat yourself on the back because you diddddd that!!