This week we are sharing our recipe for some delicious chickpea crabcakes! What are your favorite healthy eating recipes? Be sure to share them with us on Facebook!
Ingredients:
1 cup dried chickpeas, soaked for about 8 hours and drained
1 ½ cups yellow onion, roughly chopped
2 cloves garlic, crushed
½ cup fresh cilantro and/or parsley (roughly chopped)
½ tsp baking powder
2 tsp Old Bay seasoning
1/8 tsp cayenne
½ tsp dry mustard
½ tsp salt
¼ tsp black pepper
½ cup vegetable oil
Whole grain buns
Method:
- In a food processor, pulverize the soaked & drained chickpeas using “pulse” function until beans form a paste that sticks together when you squeeze it in your hand. Be careful not to over process: it it’s too smooth, the batter will fall apart when cooking.
- Add the rest of the ingredients (except the oil) and combine using the “pulse” function approximately 12 times; batter will be somewhat grainy and speckled with herbs.
- Shape into patties using a 1/3 cup measure and refrigerate until firm (about 30 minutes)
- Preheat oven to 350. In a shallow 12 inch skillet, heat ¼ cup of the oil over medium-high heat. Gently place the patties into the hot oil in small batched and fry first side until golden brown, about 3 minutes. Gently trun and fry 2nd side the same way.
- place on paper towels for a few moments to absorb any excess oil, then place on baking dish for 10-15 minutes.
- Serve on a bun with cocktail sauce or your favorite condiment
Makes 8 entrée-size patties
Nutrition per patty: 343 calories, 39 gr carbohydrates, 9 g protein, 17 g fat (2 g saturated), 0 mg cholesterol, 5 fiber, 542 sodium.
Source: from The Meat Lover’s Meatless Cookbook by Kim O’Donnel