Recipe courtesy of Ethos Vegan Kitchen
25 min
25 min
6 cakes


  • 16 ounces canned chickpeas, drained thoroughly until dry
  • 1 cup breadcrumbs 
  • 1/4 cup diced celery 
  • 1/4 cup whole wheat flour, plus more for tossing
  • 2 tablespoons vegan mayonnaise 
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons nutritional yeast 
  • 1 tablespoon chopped fresh dill 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • Bay seasoning, as needed
  • Olive oil, for frying


Preheat the oven to 400 degrees F.

Put the chickpeas in a large mixing bowl and squish with your hands. Add the breadcrumbs, celery, flour, mayonnaise, Worcestershire, yeast, dill, salt, pepper and bay seasoning to taste and mix thoroughly. Pat the mixture into 3 1/2-ounce patties, and toss in some flour to coat.

Place a medium skillet over medium-high heat and add some olive oil. Saute the cakes until brown on each side. Transfer to a baking sheet and cook about 5 minutes. Serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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