Ingredients
- 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
Directions
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.
Though this is a meatless dish, it is very hearty and satisfying for any meat lover.
I recommend serving these patties with Tzatziki Sauce!
This recipe makes 9-10 patties.
Steps
1 Done | Cook The Brown RiceFirst, 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. |
2 Done | Make The Patties MixtureAdd 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. |
3 Done | Pan Fry The PattiesUsing 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. |
4 Done | ServeI 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. |
