Chickpea “Crab” Cakes

Chickpea “Crab” Cakes

David Grosch from Dr. Joel Fuhrman’s web site

Ingredients:

  • 2 green, red or orange peppers
  • 3 cups cooked chickpeas or 2 (15 oz) cans no-salt-added or low sodium chickpeas drained
  • 1 tablespoon lemon juice
  • 1 teaspoon Braggs Liquid aminos
  • 2 tablespoons low sodium whole grain mustard
  • 1 shallot, finely diced
  • 1 tablespoon wakame (see note)
  • 2 tablespoons dried parsley
  • 1 teaspoon ancho chili powder, or to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon ground celery seed
  • 1 tablespoon Dr. Fuhrman’s Mato Zest or other no-salt seasoning blend such as garlic flavored Mrs. Dash
  • 1 cup whole grain panko bread crumbs, more if needed.

 

Instructions:

  1. Preheat oven to 350 degrees F. Roast peppers on foil-lined baking pan, turning occasionally, until tender and lightly browned on all sides, about 40 minutes. Cool, remove seeds, peel off skin and dice. (Peppers may also be diced and then water-sautéed instead of roasted)
  2. Add chickpeas to a large bowl. Mix in diced, roasted or water-sautéed peppers, and remaining ingredients except bread crumbs. Mash with a potato masher until well-mixed, leaving some chunks of beans intact.
  3. Add bread crumbs and mix well. Add additional bread crumbs if needed to achieve a consistency which can be formed into a burger. Use a small ice cream scoop to portion out each cake. Portion them onto a parchment paper lined baking dish. With moist hands, press each portion together to form flat burgers.
  4. Bake 20-30 minutes until heated through and slightly golden brown, turning once after 10-15 minutes.
  5. If desired, serve with one of Dr. Fuhrman’s dressing recipes such as Tofu Cashew Remoulade, Ten Thousand Island or Easy Avocado Dressing.

NOTE: Wakame is a dried sea vegetable available in many supermarkets and health food stores. Kelp, nori powder or dulse may also be used (reduce amount to ½ teaspoon).