-
1
Soak the chickpeas in enough water to cover by several inches for 24 hours.
-
2
Drain the chickpeas well and combine in a food processor with the cilantro, scallion, jalapeno, garlic, cumin, and baking powder. Process until the mixture is well combined and the chickpeas are finely chopped; do not process into a paste.
-
3
Put the falafel mixture into a large bowl and add the crab meat and the lemon zest. Gently mix and season to taste with salt and pepper. Form the crab mixture into six 2-inch round patties, pressing the ingredients together somewhat firmly. The crab cakes can be refrigerated for up to 8 hours.
-
4
Pour 1/2 inch olive oil into a skillet large enough to hold all the crab cakes without touching. Heat over medium-high heat until the oil begins to smoke slightly. Add the crab cakes and cook until golden brown, 5 minutes on each side. Drain on paper towels for 2 minutes.
-
5
Serve immediately on individual plates with a dollop of tzatziki sauce on the side.
-
6
Combine the cucumber and the salt in a strainer over a bowl. Let drain for 20 minutes. Squeeze the cucumber with your hands to remove excess water. Transfer to a large bowl and add the yogurt, sour cream, olive oil, lemon juice, garlic, and mint. Mix well to combine. The tzatziki can be made in advance and refrigerated overnight. Serve chilled.
