Falafel Crab Cakes

• 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

1. Soak chickpeas in water to cover for 24 hours.
2. Drain chickpeas and combine in food processor with cilantro, scallion, jalapeno, garlic, cumin and baking powder.
3. Process until the mixture is well combined and chickpeas are finely chopped, do not process into a paste.
4. Put the falfel mixture in bowel and add crabmeat and lemon zest.
5. Form the crab mixture into 6 2 inch patties (the patties can be refriderated for up to 8 hours).
6. Pour 1/2 inch olive oil in skillet and heat over medium high heat
7. Add the crab cakes and cook until golden brown, 5 minutes on a side.
8. Serve immediately.

dried garbanzo beans, cilantro leaf, scallion, jalapeno, garlic, ground cumin, baking powder, lump blue crab meat, lemon, extra virgin olive oil

Taken from www.food.com/recipe/falafel-crab-cakes-301511 (may not work)