Cook the Book: Falafel Crab Cakes
I was once helped to edit a cookbook devoted entirely to crab cakes, so I considered myself somewhat of an expert on the subject of pan-fried shellfish patties. Dungeness or Chesapeake, cracker crumbs or panko, to Old Bay or not to Old Bay—I thought I'd seen it all. But I'd never come across a recipe quite like the one in this week's Cook the Book selection, Wine Bar Food, for Falafel Crab Cakes.
Chickpeas are prevalent in much of the cooking of southern Spain, and this dish, a specialty of Seville, is no exception. Combined with fresh lemon, earthy cumin, and fragrant cilantro, these crab cakes are best served with a side of tzatziki sauce and pair wonderfully with a glass of sherry.
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, a gorgeously laid out book about the joys of using herbs in just about everything. I had also thought about chickpeas and parsley, probably because of the hundreds of falafel sandwiches I’ve downed. But the rosemary makes this a much heartier dish. Though definitely not a main course, it is an easy little snack good for those tired of the normal chips and dips. It even tastes good reheated, which you can't say about popcorn. However, like popcorn, it tastes better and better with every additional pinch of salt.
