Crabby Crusted Chickpea Cakes Recipes

CRABBY CRUSTED CHICKPEA CAKES

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.

VEGAN CHICKPEA CRAB CAKES

Steps:

• For the chickpea crab cakes: Place the reserved chickpea liquid into a large bowl, then add the cream of tartar and whip vigorously until foamy and thick.
• Whisk in the parsley, lemon juice, Old Bay and honey mustard, then add the bread pieces and toss to coat. Let sit until the bread is soft, about 5 minutes.
• Meanwhile, finely chop the chickpeas (alternatively, you can pinch or smush them). When the bread mixture is ready, add the chickpeas and toss and squeeze the mixture until it holds together. Form into eight 3/4-inch thick patties with nice rounded edges. Cover and chill them for at least 1 hour.
• For the tartar sauce: Whisk together the mayonnaise, honey mustard, Old Bay, pickle and pickle brine in a small bowl. Refrigerate until ready to serve.
• Preheat the oven to 350 degrees F. Whisk a large pinch of salt into the flour and put on a plate. Pour enough oil to cover the bottom of a large nonstick skillet and heat over medium-high heat. Dredge half of the cakes in the flour. Once the oil is hot and shimmering, add the cakes and cook until crunchy and deep golden brown, about 3 minutes per side. Adjust the heat as necessary to keep them from browning too quickly. Transfer to a baking sheet and repeat with the remaining cakes. Sprinkle each with salt, then bake until heated completely through, about 5 minutes.
• Serve the chickpea crab cakes with the tartar sauce and lemon wedges.

CRABBY CAKES

Steps:

• Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce.
• In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.

CHICKPEA CAKES

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.

CRABBY CRUSTED CHICKPEA CAKES

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.

CRISPY CAJUN CHICKPEA CAKES (VEGAN)

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.

CHICKPEA CAKES

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.