Prep 15 mins
Cook 8 mins
Vegetarian meal that got its name from my brother - they reminded him of crab cakes in their local restaurant which has a pirate motif. So they became 'crabby' patties. A few comments: The red pepper flakes give them a kick, so tone it down if you're not a big spice fan; I like garlic, so I generally use more than the recipe calls for; I've used dried parsley when fresh hasn't been available; I've used commercial Italian flavored bread crumbs, but in the future I plan on using homemade - they need to be finely crumbed, so use a food processor if possible if you're using homemade. I rarely fry foods, so I use as little oil as possible. I'm guessing the patties can be frozen after cooking, but I haven't tried it yet. I am not sure how the sauce would hold up to freezing.
- 2 (15 ounce) cans garbanzo beans (chick peas)
- 1⁄4 cup fresh lemon juice (about 2 lemons)
- 1⁄4 cup water
- 1 shallot, finely diced
- 3 garlic cloves, minced
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon red pepper flakes (or to taste)
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 3⁄4 cup breadcrumbs
- 2 eggs, beaten
- 3⁄4 cup breadcrumbs (for coating)
- 1⁄3 cup olive oil (approximately)
- 1 1⁄2 cups plain nonfat yogurt
- 1⁄8 teaspoon black pepper
- 1 -2 garlic clove, minced
- 1 dash garlic powder, to taste
- 1 tablespoon fresh parsley, chopped
- Prepare sauce by mixing all sauce ingredients together.Refrigerate.
- Drain chick peas.
- Place in food processor with lemon juice and water and process until as smooth as possible. Scrape sides several times.
- In a large bowl, mix together shallot, garlic, cumin, red pepper flakes, salt, parsley and 3/4 cup bread crumbs.
- Add the chick pea mixture and combine thoroughly (I use my hands).
- Beat the 2 eggs in one small bowl; place 3/4 cup bread crumbs in a separate bowl (you may need slightly more bread crumbs as you go along).
- Form chick pea mixture into balls about 2 inches in diameter. Press into patties.
- Dip in egg mixture, then coat with bread crumbs. Place on plate.
- Continue until all chick pea mixture is used up (I get about 15 patties).
- Place oil in frying pan. Heat on medium. Place prepared patties in oil, cooking for about 2 minutes per side. [My frying pan holds 7 - 8 patties at a time.].
- Drain on thick newspaper covered with paper towels. Cover with more paper towels to blot oil off top of patties.
- Serve with prepared, refrigerated sauce.