Sweet Balsamic Chickpea Cakes

3 cups cooked garbanzo beans
1/3 cup gluten free crackers, ground up
2 green onions, finely chopped (use entire onion)
1/2 cup red bell pepper, diced
3 tablespoons red onion, diced
2 tablespoons fresh parsley, chopped
1 teaspoon wasabi mustard
1 tablespoon fresh lemon juice
2 tablespoons ground flax seeds
1 teaspoon garlic powder
1 teaspoon Dulse Flake
1 teaspoon Peruvian Pink Gourmet Salt
10 turns freshly ground black pepper
1/2 cup grapeseed oil
Place the crackers in a food processor and process until they are ground up, resembling flour. Measure out 1/3 of a cup and set aside (if you end up with more than 1/3 of a cup, store the remainder in a container for another time).

Place the garbanzo beans in the food processor and pulse several times until the beans are processed but not smooth like paste. Even if you have a few whole beans, that's OK. In a large bowl, place the garbanzo beans, processed crackers, green onions, red bell pepper, red onion, parsley, mustard, lemon juice, ground flax seeds, garlic powder, dulse, salt and black pepper. Stir ingredients together. The mixture will be on the dry side — this is a good sign. If it’s easier, mix everything together with your hands.

Form the mixture into 6 equal patties. Make them fat and round (you will be pressing them out a little in the next step).

Heat the oil in a large enough pan to hold all 6 (if you do not have a large enough pan, you will need to fry them in two batches). When the oil is hot (to test if the oil is hot enough, put a small amount of water on your fingertips and flick the water in the oil - if it sizzles, you’re ready to go).

Place the crab cakes in the oil and allow to cook until the underside gets brown, about 5 minutes. Flip and cook until crab cake is brown on the other side.
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Sweet Balsamic Chickpea Cakes
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