Welcome to my newest recipe creation, the Falafel Crab Cakes. As an Israeli chef, I love exploring new ways to incorporate Middle Eastern flavors into classic dishes. And this dish is no exception!
Traditionally, crab cakes are a beloved American seafood classic, but I wanted to add a twist to this classic by fusing it with another of my favorite foods–falafel. The result is a crispy-on-the-outside, tender-on-the-inside cake bursting with bold flavors.
One of the things that sets my recipe apart is its versatility. Whether you’re a meat-eater or vegan, crab lover or not, gluten-free or not, this recipe can be easily adapted to meet your dietary needs and tastes. I’ve included a variety of substitutions and variations in this article so that everyone can enjoy the deliciousness of these crab cakes.
Not only are these Falafel Crab Cakes packed full of flavor and customizable to your dietary preferences, but they’re also easy to make! All you need is a food processor and minimal prep time to get started. So hop into the kitchen with me and let’s whip up some scrumptious Crabby Falafel Sliders together!
Why You’ll Love This Recipe
Looking for something that will tantalize your taste buds with a creative twist? Look no further than my Falafel Crab Cakes Recipe! We blend two classic dishes to make delectable cakes that are perfect for any occasion.
These crab cakes are not your typical ones – they’re infused with the bold flavors of falafel, making them an exciting new addition to your recipe repertoire. Imagine marrying the delicate sweetness of crabmeat with the savory spices of falafel, and you’ll have an idea of why these cakes are so unique.
But that’s not all. This recipe is also versatile and accommodating, as it can be made gluten-free or vegan depending on your dietary needs. It features ingredients like extra virgin olive oil, scallions, cilantro, garlic, and cumin that all pair delightfully well with the crab.
The best part? Preparing these crab cakes is simple and straightforward. With just a few steps, you can whip up a batch in no time, regardless of whether you are a novice or an experienced cook.
So what are you waiting for? Add this recipe to your cookbook today, and enjoy a mouth-watering blend of flavors and textures that will leave everyone asking for seconds!
Let’s dive into the list of ingredients to make this bold and flavorful Falafel Crab Cakes recipe come to life!
Here’s what you’ll need:
- 15 oz dried garbanzo beans, drained and rinsed
- 1/4 cup extra-virgin olive oil
- 3/4 cup water
- 1 garlic clove, finely minced
- 1 scallion, finely minced
- 2 tablespoons chopped cilantro leaves
- 1 teaspoon ground cumin
- Zest of ½ a lemon
- 1 teaspoon baking powder
- Salt and freshly ground black pepper to taste
To prepare the crab cakes:
- 3/4 cup bread crumbs (gluten-free for gluten-free version)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 pound lump crab meat or imitation crab meat for vegan and vegetarian option
- Salt and freshly ground black pepper to taste
For serving: mini crab cakes, chipotle lime remoulade, or tartar sauce.
This guide is all you need to create delicious falafel-crab cake hybrids that are perfect for a party or a weeknight dinner.
The Recipe How-To
Now that we have covered the ingredients list, let’s dive into how to make these delicious Falafel Crab Cakes.
Step 1: Soak the Dried Garbanzo Beans
Grab a large bowl and fill it with 8 cups of water. Add in 2 cups of dried garbanzo beans and stir them around for a bit so they are fully submerged in the water. Let them soak overnight for at least 12 hours.
Step 2: Drain and Rinse the Garbanzo Beans
Drain any excess water and transfer the soaked garbanzo beans into a colander. Rinse them well under running water to remove any dirt or debris.
Step 3: Process Ingredients in Food Processor
In a food processor, combine the soaked garbanzo beans, 1 garlic clove, 2 scallions, ¼ cup cilantro leaf, 1 teaspoon ground cumin, 1 teaspoon baking powder, zest of 1 lemon, and juice of ½ lemon. Process until all ingredients are finely minced and combined together. Scrape down the sides of the bowl if necessary.
Step 4: Add Crab Meat to Processor
Add in the crab meat to the food processor and pulse until it’s broken up into small pieces. Be careful not to over-pulse, as it will turn into a paste.
Step 5: Form Patties
Transfer the mixture to a large bowl and add in 1 cup of bread crumbs. Use your hands to mix everything together until it is fully combined. Then, form them into bite-sized patties (about 1-2 tablespoons worth) so that they cook evenly.
Step 6: Fry-Up!
Heat up some olive oil on medium heat in a frying pan until it’s hot. Gently place the crab cakes into pan, being careful not to overcrowd them. Cook until golden brown and crispy on both sides (about 3-4 minutes per side).
Serve immediately with your choice of side dishes and dipping sauces!
Substitutions and Variations
As a chef, one of the key elements to a great recipe is adaptability. I understand that there are many dietary restrictions and preferences out there, so I’m excited to offer some substitutions and variations to my Falafel Crab Cakes Recipe that will cater to different taste buds.
First and foremost, for those who prefer vegan dishes or just want to try something different, you can swap the crab meat with imitation crab meat or even make vegan crab cakes using ingredients like chickpeas, tofu or artichokes! However, I suggest adding some Old Bay seasoning or other seafood-inspired spices to really nail that seafood flavour.
For those who are gluten-free or simply watching their carb intake, feel free to substitute bread crumbs with gluten-free panko crumbs or almond flour. Additionally, using brown rice instead of garbanzo beans can add that heartiness needed for a satisfying lunch without compromising on flavour.
If you’re not a big fan of cilantro, swap it out with parsley or basil for a different herbaceous note. Want some heat? Replace cumin with chipotle lime seasoning or add some hot sauce into your tartar sauce.
Of course, this recipe is also versatile when it comes to the type of crab meat used – lump crab and snow crab both work well and give an equally delicious result. If you would like to simplify things further, you could try making mini-crab cakes as appetizers instead of large patties – perfect for entertaining guests.
In conclusion, do not be afraid to experiment and make this recipe your own! As long as you use the foundational ingredients (think garbanzo beans and cumin), feel free to tailor the rest to suit you and your loved ones’ tastes. With these substitutions and variations in mind, there’s no limit to how scrumptious you can make these falafel crab cakes.
Serving and Pairing
Serving Falafel Crab Cakes is a culinary experience that will please your taste buds and leave you wanting more. These cakes can be served as an appetizer, a main course or even as a snack. They pair excellently with a creamy tartar sauce or spicy chipotle lime remoulade.
For the perfect appetizer experience, serve mini crab cakes topped with a dollop of remoulade alongside a glass of chilled white wine or light beer. To turn this recipe into the main course, serve the crab cakes paired with brown rice pilaf and a fresh green salad. The earthy flavors in the crab cakes complement the nutty texture of the brown rice and the crunchy greens of the salad perfectly.
These delectable morsels create a simple yet elegantly presented meal that will amaze your guests. Impress your dinner party guests with crabby falafel sliders served on mini brioche buns, topped with crisp lettuce and sliced heirloom tomatoes. These sliders are easy to eat and look gorgeous on any serving platter.
Lastly, for vegans and gluten-free diners, try replacing the lump crab meat with vegan crab or using gluten-free bread crumbs without sacrificing the taste, texture or quality of this delicious recipe. Regardless of how it is served, Falafel Crab Cakes is an excellent choice for any mealtime occasion.
Make-Ahead, Storing and Reheating
If you’re looking to prep ahead of time and store the falafel crab cakes for later, I’ve got you covered. You can make these a day or two ahead of your party and store them in the fridge until ready to serve.
To store the falafel crab cakes, simply transfer them onto a plate or container and cover with cling film or an airtight lid. These will last up to 3 days in the fridge, so they’re perfect for meal prepping or quick meals throughout the week.
When it’s time to serve, simple warm up the falafel crab cakes in the oven at 350F for 5-7 minutes. Reheating them in the oven will bring back that golden crispy exterior and give you that fresh-out-of-the-oven taste.
If you want to reheat your falafel crab cakes faster, you can heat them up in the microwave. However, be careful not to overheat them as this can cause them to become dry and lose their texture.
I recommend making sure that the falafel crab cakes have cooled down slightly before storing them so that they don’t sweat inside their container. And if you’re looking for a creative use of leftovers, try incorporating these into a salad or adding them to wraps for an easy meal on-the-go.
Whether you’re making these for a party or want to have leftovers for later, storing and reheating falafel crab cakes is easy-peasy.
Tips for Perfect Results
Cooking falafel crab cakes is an art that requires patience and precision. Here are some tips to help you achieve the perfect results:
1. Do not skip soaking the dried garbanzo beans: Soaking your beans overnight before processing is not only going to make them easier to handle but also will give you a better texture for the falafel crab cakes.
2. Handle with care: The trick to getting the perfect shape of your cakes is by handling the mixture with care. It’s essential to avoid using too much force while shaping so that they don’t fall apart later.
3. Use baking powder: Unless you want flat, lifeless cakes, adding baking powder is an important step. It provides lift and helps your cakes maintain their shape while frying.
4. Keep your oil hot: Maintaining the right temperature for your oil is crucial when frying your falafel crab cakes. Too little heat will make your cakes greasy and mushy, while too much heat will cause them to burn.
5. Don’t be shy with spices: To bring out the rich flavors of this dish, Using enough garlic, cilantro leaves, and cumin can take this vegan-friendly meal from good to extraordinary.
6. Opt for Lump Crab: Using lump crab meat instead of imitation crab or snow crab can enhance the taste of your recipe greatly.
7. Cook on high heat: Fry your falafels on medium-high heat until they turn golden brown on both sides.
8. Serve them fresh and hot: Falafel crab cakes are best enjoyed fresh out of the fryer with some chipotle lime remoulade as a side sauce or tartar sauce homemade from mayonnaise, dijon mustard, and finely minced scallion and lemon juice.
By following these tips, you will be able to make restaurant-quality falafel crab cakes at home, making it accessible for any occasion!
Now that you know everything about the Falafel Crab Cakes Recipe, it’s normal to have some doubts or questions about the process. In the FAQ section, we’ll address some of the most common questions to make sure you’ll have no issues in recreating this amazing dish. So, let’s dive in!
What makes crab cakes stick together?
When making crab cakes, the breadcrumbs are mainly used to help keep the ingredients together and not necessarily to impart any additional flavors. Therefore, it is possible to use other substitutes like panko, cracker crumbs or crushed saltine crackers to achieve the same result.
How do you make falafels more moist?
Every falafel lover knows that a sauce is essential for a perfect eating experience. The sauce adds the required moisture and elevates the overall flavor. While the go-to sauce is Tahini Sauce, a simple yoghurt-lemon sauce or a thinned down hummus can be equally delightful. Find the recipes for these lip-smacking options in the recipe below.
How do you make crab cakes not fall apart?
One of the essential steps for preparing crab cakes without having them fall apart is to refrigerate them before cooking. To add flavor, any herb such as thyme, dill, parsley, rosemary, and sage can be used. If fresh herbs are not available, 1 teaspoon of dried herbs can be substituted or the herbs can be skipped altogether.
In conclusion, this falafel crab cakes recipe is a fantastic way to switch up your typical menu and impress family and guests with a unique and delicious dish. With the perfect balance of savory and tangy flavors, this recipe is sure to become a new favorite. The flexibility of ingredient substitutions and variations also makes it easy to customize to your personal taste preferences.
So gather your ingredients, prepare your food processor, and dive into the world of crabby falafel sliders, mini crab cakes, or large lump crab cakes. Whether you are a seafood lover or just looking for an innovative way to elevate your cooking skills, this falafel crab cakes recipe will not disappoint.
Don’t forget to try out some of our tips for perfect results, such as using gluten-free bread crumbs or experimenting with different types of crabmeat. And if you’re looking for a quick and easy topping, consider serving these cakes with a chipotle lime remoulade or classic tartar sauce.
Trust me, once you try this recipe, you’ll be hooked. So go ahead and indulge in these vegan crab cakes that won’t fall apart, experiment with various serving options and enjoy the burst of flavors in every bite. With only 2 cups of dried garbanzo beans at 235 calories per 4 cup serving size, it’s a deliciously healthy meal option that will leave you feeling satisfied yet not calorie laden!
Falafel Crab Cakes Recipe
- 3/4 cup dried garbanzo beans
- 1/2 cup coarsely chopped cilantro leaf
- 1 scallion, chopped
- 1/4 jalapeno
- 1 garlic clove, peeled
- 1/4 teaspoon ground cumin
- 1/2 teaspoon baking powder
- 12 ounces lump blue crab meat
- 1 lemon, zest of
- 1 -2 cup extra virgin olive oil, for frying
- Soak chickpeas in water to cover for 24 hours.
- Drain chickpeas and combine in food processor with cilantro, scallion, jalapeno, garlic, cumin and baking powder.
- Process until the mixture is well combined and chickpeas are finely chopped, do not process into a paste.
- Put the falfel mixture in bowel and add crabmeat and lemon zest.
- Form the crab mixture into 6 2 inch patties (the patties can be refriderated for up to 8 hours).
- Pour 1/2 inch olive oil in skillet and heat over medium high heat
- Add the crab cakes and cook until golden brown, 5 minutes on a side.
- Serve immediately.