Chickpea 'Crab Cakes'


by KING 5 News

Posted on September 7, 2012 at 5:03 PM

Updated Tuesday, May 28 at 12:02 PM

Chickpeas provide the "meat" in these chickpea crab cakes. Serve them on a sliced dinner roll, some homemade cocktail sauce and fresh romaine lettuce, and you have a delicious chickpea slider that's also a healthy dish.

Excerpted from “The Meat Lover’s Meatless Cookbook” by Kim O’Donnel by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright 2010.

Chickpea “Crab Cakes”
1 cup dried chickpeas
1 ½ cups finely chopped onion (1 medium onion)
2 cloves garlic, crushed
1/2 cup fresh cilantro or parsley, or ¼ cup of each, chopped
½ teaspoon baking powder
2 teaspoons Old Bay Seasoning
1/8 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon  salt
1/4 teaspoon ground black pepper
1/2 cup neutral oil (rice bran, safflower, grapeseed or non-GMO canola are good choices)
8 soft hamburger buns or English muffins

Here’s What You Do:
Place the beans in a bowl and add enough water to cover by a few inches.  Soak for at least 6 hours at room temperature.  (If your kitchen is very warm, you may want to place in the refrigerator to minimize chances of fermentation.)
Drain and set aside; you now have about 2 ½ cups of soaked chickpeas.
Using a food processor or heavy-duty blender, pulverize the chickpeas using the “pulse” function until the beans form a paste that sticks together when you squeeze it in your hand.  Be careful not to overprocess; too smooth, the batter will fall apart when cooking.
Add the remaining ingredients (except the oil) and combine, using the “pulse” function approximately twelve times.
Using a scant 1/3-cup measure, shape the batter into patties and place on a plate. (For sliders, use ¼ cup.) Cover the patties with parchment paper or plastic wrap and refrigerate for at least 30 minutes, or until firm.
Preheat the oven to 350 degrees.
In a shallow 12-inch skillet, heat ¼ cup of the oil over medium-high heat. Gently place the patties into the hot oil in small batches (don’t crowd the pan) and fry the first side until golden brown and slightly crusty, 2 to 3 minutes.
Gently turn onto the second side and cook for an additional 2 to 3 minutes. Transfer to a baking tray to finish cooking in the oven until the patties slightly firm up and dry out, about 7 minutes.
To keep the patties warm without further cooking, reduce the oven temperature to 225 F.
Serve them on buns with the cocktail sauce or remoulade.
Makes 8 full-size patties or 10 sliders.

Cocktail Sauce
½ cup ketchup
3 tablespoons prepared horseradish
Juice ½ lemon, plus more to taste
1/8 teaspoon cayenne (optional)
Salt (optional)

Here’s What You Do:
Combine all the ingredients in a small bowl and stir to combine. It is unlikely you will need salt, but taste and add if need be.
Makes ¾ cup.