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Chickpea “Crab" Cakes

Chickpea “Crab
Created By: Chef Kim O'Donnel
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: 8 full-size patties or 10 sliders
Kid-approved, Vegan

Chickpea "Crab" Cakes
Excerpted from "The Meat Lover's Meatless Cookbook" by Chef Kim O'Donnel by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2010


1 cup dried PNW Co-op Specialty Foods York white or Pedrosillano® chickpeas

1 1/2 cups finely chopped onion (1 medium onion)

2 cloves garlic, crushed

1/2 cup fresh cilantro or parsley, or 1/4 cup of each, chopped

½ teaspoon baking powder

2 teaspoons Old Bay Seasoning

1/8 teaspoon cayenne pepper

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup neutral oil (rice bran, safflower, grapeseed or non-GMO canola are good choices)

8 soft hamburger buns or English muffins


  • Place the beans in a bowl and add enough water to cover by a few inches.  Soak for at least 6 hours at room temperature.  (If your kitchen is very warm, you may want to place in the refrigerator to minimize chances of fermentation.)
  • Drain and set aside; you now have about 2 ½ cups of soaked chickpeas.
  • Using a food processor or heavy-duty blender, pulverize the chickpeas using the “pulse” function until the 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 remaining ingredients (except the oil) and combine, using the “pulse” function approximately twelve times.
  • Using a scant 1/3-cup measure, shape the batter into patties and place on a plate. (For sliders, use ¼ cup.) Cover the patties with parchment paper or plastic wrap and refrigerate for at least 30 minutes, or until firm.
  • Preheat the oven to 350 degrees.
  • 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 batches (don’t crowd the pan) and fry the first side until golden brown and slightly crusty, 2 to 3 minutes.
  • Gently turn onto the second side and cook for an additional 2 to 3 minutes. Transfer to a baking tray to finish cooking in the oven until the patties slightly firm up and dry out, about 7 minutes.
  • To keep the patties warm without further cooking, reduce the oven temperature to 225 F.
  • Serve them on buns with the cocktail sauce or remoulade.


Cocktail Sauce

½ cup ketchup

3 Tablespoons prepared horseradish

Juice ½ lemon, plus more to taste

1/8 teaspoon cayenne (optional)

Salt (optional)

Combine all the ingredients in a small bowl and stir to combine. It is unlikely you will need salt, but taste and add if need be.

Makes ¾ cup.

For more information about  Chef Kim O'Donnel and her cookbooks, please visit her website