Crabby Crusted Chickpea Cakes recipe

All Recipes Best Recipe Appetizers and Snacks Beans and Peas

Ingredients

2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1 onion, chopped
½ cup chopped fresh parsley, divided
2 eggs, beaten
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme
1 ½ cups quick-cooking oats, divided
¾ cup bread crumbs, divided
¼ cup grapeseed oil
2 (6 ounce) cans crab meat, drained
¼ cup mayonnaise
1 tablespoon celery seed
1 ½ teaspoons white sugar
½ teaspoon paprika
1 large head romaine lettuce heart, shredded

Nutrition Info

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
servingSize: -
sodium: 623.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Spread the remaining oats and bread crumbs onto a plate.

  3. Form chickpea mixture into patties, press into oat-bread crumb mixture into completely coated.

  4. Heat oil in a large skillet over medium heat, add patties and cook until patties are golden brown, 3 to 4 minutes per side.

  5. Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.

  6. Place a bed of lettuce on a serving plate, top with chickpea patties. Spoon crab salad on top of each patty.

Recipe Yield

10 patties

Recipe Note

Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.

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