Crabby Crusted Chickpea Cakes - cooking recipe

Ingredients

2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1 onion, chopped
1/2 cup chopped fresh parsley, divided
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 1/2 cups quick-cooking oats, divided
3/4 cup bread crumbs, divided
1/4 cup grapeseed oil
2 (6 ounce) cans crab meat, drained
1/4 cup mayonnaise
1 tablespoon celery seed
1 1/2 teaspoons white sugar
1/2 teaspoon paprika
1 large head romaine lettuce heart, shredded

Preparation

Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
Spread the remaining oats and bread crumbs onto a plate.
Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.