Drain the 2 cans of chickpeas leaving 1/4 cup reserved.

Quickly whisk the chickpea brine with the apple cider vinegar until it begins to foam and thicken. Stir in next 5 ingredients and then add the breadcrumbs. Mix and set aside.

Pulse the drained chickpeas in a food processor until broken up significantly, but not smooth. You can also use a metal potato masher or fork to smash them, just beware you'll need some arm muscle for this!

Mix the chickpeas into the breadcrumb mixture and squeeze until it holds its shape. Form patties with your hands, then set on a parchment paper lined baking tray. Cover and chill for one hour.

To make my version of Tartar Sauce (I didn't have pickles! Yike!), combine veganaise with mustard, apple cider vinegar, juice from half a lemon, and fresh parsley.

When your hour is up, heat your oven to 350. Prepare a flat-bottomed bowl for coating the patties. Mix together some salt with spelt flour and dredge half of the patties in the flour, then transfer to a skillet that has a generous amount of olive oil coating the bottom. Over medium heat, fry up the crabby patties until they are golden on both sides. Place the first half of finished patties in the oven on a lined baking tray (I used the same one that I chilled the patties on) to stay warm and be heated through. Next, dredge the last half of the patties in the flour and transfer to the skillet. When those patties are golden brown on both sides, add them to the first half in the oven and let all the patties hang out and bake for an additional 5 minutes.

Cut up lemon wedges and plate with the tartar sauce and Vegan Crab Cakes!