Chickpea “Crab" Cakes
Created By: Chef Kim O'Donnel
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: 8 full-size patties or 10 sliders
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.
½ cup ketchup
3 Tablespoons prepared horseradish
Juice ½ lemon, plus more to taste
1/8 teaspoon cayenne (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