Crabby Patties
- Ready In:
- 23mins
- Ingredients:
- 18
- Yields:
-
15 patties
- Serves:
- 6
ingredients
- 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)
-
SAUCE
- 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
directions
- 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.
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RECIPE SUBMITTED BY
FanciMcG
Louisa, VA