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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Vegetarian meal that got its name from my brother - they reminded him of crab cakes in their local restaurant which has a pirate motif. So they became 'crabby' patties. A few comments: The red pepper flakes give them a kick, so tone it down if you're not a big spice fan; I like garlic, so I generally use more than the recipe calls for; I've used dried parsley when fresh hasn't been available; I've used commercial Italian flavored bread crumbs, but in the future I plan on using homemade - they need to be finely crumbed, so use a food processor if possible if you're using homemade. I rarely fry foods, so I use as little oil as possible. I'm guessing the patties can be frozen after cooking, but I haven't tried it yet. I am not sure how the sauce would hold up to freezing. Ingredients:
2 (15 ounce) cans garbanzo beans (chick peas) |
1/4 cup fresh lemon juice (about 2 lemons) |
1/4 cup water |
1 shallot, finely diced |
3 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/4 teaspoon red pepper flakes (or to taste) |
1 teaspoon salt |
2 tablespoons fresh parsley, chopped |
3/4 cup breadcrumbs |
2 eggs, beaten |
3/4 cup breadcrumbs (for coating) |
1/3 cup olive oil (approximately) |
1 1/2 cups plain nonfat yogurt |
1/8 teaspoon black pepper |
1 -2 garlic clove, minced |
1 dash garlic powder, to taste |
1 tablespoon fresh parsley, chopped |
Directions:
1. Prepare sauce by mixing all sauce ingredients together.Refrigerate.
2. Drain chick peas.
3. Place in food processor with lemon juice and water and process until as smooth as possible. Scrape sides several times.
4. In a large bowl, mix together shallot, garlic, cumin, red pepper flakes, salt, parsley and 3/4 cup bread crumbs.
5. Add the chick pea mixture and combine thoroughly (I use my hands).
6. Beat the 2 eggs in one small bowl; place 3/4 cup bread crumbs in a separate bowl (you may need slightly more bread crumbs as you go along).
7. Form chick pea mixture into balls about 2 inches in diameter. Press into patties.
8. Dip in egg mixture, then coat with bread crumbs. Place on plate.
9. Continue until all chick pea mixture is used up (I get about 15 patties).
10. Place oil in frying pan. Heat on medium. Place prepared patties in oil, cooking for about 2 minutes per side. [My frying pan holds 7 - 8 patties at a time.].
11. Drain on thick newspaper covered with paper towels. Cover with more paper towels to blot oil off top of patties.
12. Serve with prepared, refrigerated sauce.
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