Falafel Crab Cakes

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READY IN: 30mins
SERVES: 6
YIELD: 12 cakes
UNITS: US

INGREDIENTS

Nutrition
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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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