Crabby Crusted Chickpea Cakes Recipe

Chickpeas: These legumes are the base of the cakes, providing a creamy texture when mashed.

Crab meat: Adds a sweet, delicate flavor that pairs perfectly with the chickpeas.

Breadcrumbs: Helps bind the mixture together and adds a crispy crust when fried.

Egg: Acts as a binder to hold the patties together.

Lemon juice: Adds a fresh, tangy flavor that brightens up the dish.

Old bay seasoning: A blend of spices that gives the cakes a distinctive, savory flavor.

Parsley: Adds a fresh, herbal note and a pop of color.

Olive oil: Used for frying the patties to a golden brown.

When mashing the chickpeas, aim for a smooth but slightly chunky texture to give the cakes a satisfying bite. Using a fork or a potato masher can help achieve the right consistency. If the mixture feels too wet, add a bit more breadcrumbs to bind it better.

• chickpeas - Substitute with white beans: White beans have a similar texture and mild flavor, making them a good alternative.

• crab meat - Substitute with artichoke hearts: Artichoke hearts provide a similar texture and a slightly briny flavor that mimics crab.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide the same binding and texture as breadcrumbs.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to egg.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning provides a similar blend of spices with a bit more heat.

• parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can replace parsley.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it suitable for frying.

• Allow the chickpea cakes to cool completely before storing or freezing. This prevents condensation, which can make them soggy.

• For storing in the refrigerator:

  • Place the cooled chickpea cakes in an airtight container.
  • Layer them with parchment paper in between to prevent sticking.
  • Store in the refrigerator for up to 3 days.

• For freezing:

  • Arrange the cooled chickpea cakes on a baking sheet in a single layer.
  • Freeze them for about 1-2 hours until they are firm. This prevents them from sticking together.
  • Transfer the frozen chickpea cakes to a freezer-safe bag or container.
  • Label the container with the date and contents.
  • Store in the freezer for up to 3 months.

• Reheating from the refrigerator:

  • Preheat your oven to 350°F (175°C).
  • Place the chickpea cakes on a baking sheet.
  • Heat for about 10-15 minutes until warmed through.

• Reheating from the freezer:

  • Thaw the chickpea cakes in the refrigerator overnight.
  • Follow the same reheating instructions as for refrigerated cakes.
  • Alternatively, you can reheat directly from frozen by baking at 350°F (175°C) for 20-25 minutes, or until heated through.

• For a crispier texture:

  • Reheat the chickpea cakes in a skillet with a little olive oil over medium heat for a few minutes on each side until crispy and heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chickpea cakes on a baking sheet lined with parchment paper.
  3. Lightly brush the cakes with a bit of olive oil to keep them moist.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the chickpea cakes in the skillet and cook for about 3-4 minutes on each side, until they are warmed through and have a nice, crispy exterior.

• Microwave Method:

  1. Place the chickpea cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the chickpea cakes with olive oil.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chickpea cakes on the toaster oven tray.
  3. Heat for 10-12 minutes, flipping halfway through, until they are thoroughly warmed and have a crispy texture.

• Mixing bowl: Use this to combine and mix all the ingredients together.

• Masher: This will help you mash the chickpeas until they are smooth.

• Measuring cups: These are essential for measuring out the breadcrumbs and other ingredients accurately.

• Measuring spoons: Use these to measure the lemon juice and old bay seasoning.

• Knife: A sharp knife is needed to chop the fresh parsley.

• Cutting board: This provides a safe surface for chopping the parsley.

• Frying pan: Use this to fry the patties until they are golden brown and crispy.

• Spatula: This will help you flip the patties in the frying pan.

• Plate: Use a plate to serve the patties once they are cooked.

• Paper towels: These are useful for draining any excess oil from the fried patties.

Use a food processor: Mash the chickpeas quickly by pulsing them in a food processor instead of mashing by hand.

Pre-measure ingredients: Have all your ingredients pre-measured and ready to go before you start mixing.

Form patties in advance: Shape the patties ahead of time and refrigerate them. This helps them hold together better and saves time during cooking.

Use pre-cooked crab meat: Opt for pre-cooked crab meat to cut down on preparation time.

One-pan method: Use a large frying pan to cook multiple chickpea cakes at once, reducing overall cooking time.