CRABBY CRUSTED CHICKPEA CAKES
Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.
Provided by hmacmil2
Categories Appetizers and Snacks Beans and Peas
Time 51m
Yield 10
Number Of Ingredients 16
Steps:
- Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
- Spread the remaining oats and bread crumbs onto a plate.
- Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
- Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
- Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
- Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.
Nutrition Facts : Calories 302 calories, Carbohydrate 31.5 g, Cholesterol 69.2 mg, Fat 13.4 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 623.8 mg, Sugar 2.8 g
CHICKPEA CAKES
Serve these fragrant Indian-spiced cakes with sweet and tangy Cilantro-Jalapeño Sauce (page 184) to set off their flavor, and Cucumber Yogurt (page 184) for a creamy contrast. For a hearty lunch, perch a few cakes on top of a green salad, or pack them into a pita pocket along with shredded vegetables.
Yield makes approximately 10 cakes
Number Of Ingredients 13
Steps:
- Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion. Saute for 5 minutes, until soft, then add the garlic, jalapeño, coriander, cumin, mint, turmeric, and cayenne, and sauté for 2 more minutes. Remove from the heat, and stir in the chickpeas. Let cool.
- Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture. Fold in the salt, egg, and 1/2 cup of the bread crumbs. Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.
- Pour the remaining 1/2 cup of bread crumbs onto a plate. Form 3 tablespoons of the mixture into a ball. Flatten the ball against your palm, shaping it into a cake. Dredge the cake in the bread crumbs. Heat a skillet with 1/4 inch of olive oil. When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side. Drain on a wire cooling rack. If you prefer to bake the cakes, preheat the oven to 425°F. Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil. Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp. Serve hot.
CHICKPEA CAKES
I was the lucky recipient of one of these tasty morsels at dinner out one night, and now we're ALL the lucky recipients of this recipe! :) Even if you're cutting back on sodium, I suggest adding even just a teensy-weensy salt. It really makes a difference. These can be an appetizer and might be nice served them with a yogurt sauce. These also reheat well. I reheat them in my toaster oven. (Prep time and cook time do not include time to bake the potato.)
Provided by GinnyP
Categories Potato
Time 25m
Yield 6-8 cakes
Number Of Ingredients 11
Steps:
- Crumble baked potato; discard skin.
- Saute' onion and spices with 2 T olive oil.
- Combine with the potato and gradually add chickpea flour.
- Adjust seasoning as necessary.
- Form into patties and saute with a little olive oil.
CRISPY CAJUN CHICKPEA CAKES (VEGAN)
I thought this recipe was not only easy to make, it was fantastic. I made it for my lunch today. It is from the VeganDadblogspot.com. While the chickpea cakes were good on their own, I thought they were even better with Recipe #503808 (not vegan) dolloped on top. A remoulade sauce would also probably be very good. Vegan Dad said he made these mild in order to be kid friendly. I increased the cayenne (several pinches) and I used a couple teaspoons of hot sauce. Do what suits your tastes. He served for dinner along with a rice dish. Vegan Dad also says if you have trouble forming the patties (I didn't), add some more cornstarch to hold it all together. Mine held their shape throughout the frying. Prep time includes 30 minute chill time.
Provided by Dr. Jenny
Categories Lunch/Snacks
Time 52m
Yield 12 cakes
Number Of Ingredients 14
Steps:
- Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
- Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
- Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.
Nutrition Facts : Calories 99.7, Fat 2, SaturatedFat 0.2, Sodium 211.7, Carbohydrate 17.3, Fiber 3.2, Sugar 0.3, Protein 3.6
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