Crabby Crusted Chickpea Cakes
Description
Oatmeal-crusted chickpea patties topped with crab salad makes a delighful meal for lunch or an appetizer for dinner parties.
Ingredients
•
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
•
1 onion, chopped
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1/2 cup chopped fresh parsley, divided
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2 eggs, beaten
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon dried thyme
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1 1/2 cups quick-cooking oats, divided
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3/4 cup bread crumbs, divided
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1/4 cup grapeseed oil
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2 (6 ounce) cans crab meat, drained
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1/4 cup mayonnaise
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1 tablespoon celery seed
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1 1/2 teaspoons white sugar
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1/2 teaspoon paprika
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1 large head romaine lettuce heart, shredded
Directions
1
Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
2
Spread the remaining oats and bread crumbs onto a plate.
3
Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
4
Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
5
Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
6
Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.