Brown Rice and Chickpea Patties

Brown Rice and Chickpea Patties

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Adjust Servings:
15 ounce can Garbanzo Beans (Chickpeas)
0.5 cup, uncooked Short Grain Brown Rice
0.3 cup, finely chopped Onion
0.25 cup, finely chopped Parsley/Spinach
1 Egg
1 teaspoon Salt
0.5 teaspoon Freshly Ground Pepper

Brown Rice and Chickpea Patties

Be part of the #MeatlessMonday movement!

  • 45 minutes
  • Serves 2
  • Medium




These brown rice and chickpea patties are a meatless Monday staple.

Have you heard of Meatless Monday? I love this concept as it has a great impact on our health and the environment, more people should do this!

These brown rice and chickpea patties are high in protein, fiber and keep you full longer.

Many of the nutrients in brown rice help keep your heart healthy. It’s a rich source of dietary fiber, which can reduce your risk of death from heart disease.

Garbanzo beans, also known as chickpeas are rich in vitamins, minerals and fiber.

These beans offer a variety of health benefits, such as improving digestion and aiding weight.

What helps keep the patty mixture together is an egg and the starches from the brown rice.

This is why mashing the ingredients is an important step.

Though this is a meatless dish, it is very hearty and satisfying for any meat lover.

I recommend serving these patties with tzatziki sauce which is a yogurt based, cool and creamy sauce with cucumber and garlic.

This recipe makes for great leftovers and can be eaten at room temperature as well.

Please leave your review in the comment section below.

You can also send me a message with your questions via Instagram.

This recipe makes 9-10 patties.



Cook The Brown Rice

First, cook the brown rice.

I use short grain brown rice as it cooks faster and it has a creamier texture.

Follow the package instructions as each type of rice might have a different cooking time.

Next, drain and rinse the chickpeas.


Make The Patties Mixture

Add the cooked rice to a large bowl along with the chickpeas.

Using a potato masher, cocktail muddler or a fork, mash the rice and beans until all of the beans are broken up and it is a mush like texture.

Next, add the finely chopped onion, chopped parsley or spinach, salt, pepper and the egg.

Mix well.


Pan Fry The Patties

Using an ice cream scoop or 1/4 cup measuring cup, scoop out some of the mixture and form into patties.

Heat up a large skillet (non-stick or cast iron works best) and add 2 Tablespoons of olive or avocado oil.

Once the oil is hot, add 3-4 of the patties and fry on medium heat for 3-4 minutes on each side.

If you are using a cast iron skillet, reduce the heat to medium-low as it retains the heat longer.



I like to serve these brown rice and chickpea patties with a side salad and Tzatziki Sauce.

Roasted vegetables are also great!

Store any leftover patties in an air-tight container in the refrigerator for up to 4 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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7 Comments Hide Comments

Hi Braelyn! I have not tested this, however, I do believe that baking them at 400°F for 15 minutes (flipping them half way through) might work. I would still drizzle them with a bit of oil before baking them so they do not turn out dry. If you do try this method, please let me know how it turned out!

Hi Ashley! Yes, you can definitely freeze them. I wouldn’t keep them longer than 3-4 months in the freezer. To reheat you can use the oven or skillet.

Yes, you can use a cornstarch slurry. 1 Tablespoon of cornstarch (or potato starch) mixed with 3 Tablespoon of water will replace 1 egg for this recipe.

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