Meatless Monday: Chickpea “Crabcakes”

Chickpea crabcakes

From USA Today

This recipe comes highly recommended from a good friend we met at an Engine 2 Diet potluck. Down South we typically refer to chickpeas as garbanzo beans, and in this recipe they provide the “meaty,” filling texture you expect from crabcakes.

You can use canned garbanzos to skip the process of soaking dried beans for 8 hours and start cooking immediately!


  • 1 cup dried chickpeas, soaked for about 8 hours and drained
  • 1 1/2 cups yellow onion, roughly chopped (not quite 1 large onion)
  • 2 cloves garlic, crushed
  • 1/2 cup fresh cilantro and/or parsley, roughly chopped
  • 1/2 tsp. baking powder
  • 2 tsps. Old Bay seasoning
  • 1/2 tsp. cayenne
  • 1/2 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup vegetable oil
  • 8 soft hamburger buns or English muffins


In a food processor, pulverize the soaked and drained chickpeas using the “pulse” function until beans form a paste that sticks together when you squeeze it in your hand. Be careful not to overprocess; 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 scant 1/2 cup measure (for large) or 1/4 cup measure (for sliders) and refrigerate until firm, about 30 minutes.

Preheat the oven to 350 degrees F.

In a shallow 12-inch skillet, heat 1/4 cup of the oil over medium-high heat. Gently place the patties into the hot oil in small batches and fry the first side until golden brown, about 3 minutes.

Gently turn onto the second side and cook for an additional 3 minutes. Transfer patties to a baking tray to finish cooking in the oven for 8 minutes.

(Before frying the next batch, heat remaining oil.)

Serve on a bun with cocktail sauce or your favorite condiment.

Servings: Makes 8 entree-size patties or 12 mini-sliders.


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