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.

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.

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.