Falafel Crab Cakes
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 cakes
- Serves:
- 6
ingredients
- 177.44 ml dried garbanzo beans
- 118.29 ml coarsely chopped cilantro leaf
- 1 scallion, chopped
- 0 jalapeno
- 1 garlic clove, peeled
- 1.23 ml ground cumin
- 2.46 ml baking powder
- 340.19 g lump blue crab meat
- 1 lemon, zest of
- 236.59-473.18 ml extra virgin olive oil, for frying
directions
- Soak chickpeas in water to cover for 24 hours.
- Drain chickpeas and combine in food processor with cilantro, scallion, jalapeno, garlic, cumin and baking powder.
- Process until the mixture is well combined and chickpeas are finely chopped, do not process into a paste.
- Put the falfel mixture in bowel and add crabmeat and lemon zest.
- Form the crab mixture into 6 2 inch patties (the patties can be refriderated for up to 8 hours).
- Pour 1/2 inch olive oil in skillet and heat over medium high heat
- Add the crab cakes and cook until golden brown, 5 minutes on a side.
- Serve immediately.
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