CRABBY CRUSTED CHICKPEA CAKES

Crabby Crusted Chickpea Cakes image

Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.

Provided by hmacmil2

Categories Appetizers and Snacks Beans and Peas

Time 51m

Yield 10

Number Of Ingredients 16

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Ingredients

2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1 onion, chopped
½ cup chopped fresh parsley, divided
2 eggs, beaten
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme
1 ½ cups quick-cooking oats, divided
¾ cup bread crumbs, divided
¼ cup grapeseed oil
2 (6 ounce) cans crab meat, drained
¼ cup mayonnaise
1 tablespoon celery seed
1 ½ teaspoons white sugar
½ teaspoon paprika
1 large head romaine lettuce heart, shredded

Steps:

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.
Spread the remaining oats and bread crumbs onto a plate.
Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.

Nutrition Facts : Calories 302 calories, Carbohydrate 31.5 g, Cholesterol 69.2 mg, Fat 13.4 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 623.8 mg, Sugar 2.8 g