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.