Crispy Chickpea Burger Patties
  • 1 19oz can chickpeas, drained and rinsed
  • 2 cups cooked sprouted brown rice*
  • 3-4 green onions, sliced finely
  • ¼ cup fresh cilantro, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons grated fresh ginger
  • 3 tablespoons lemon juice
  • 2 teaspoons curry powder
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon red chili flakes
  • 1 teaspoon sea salt
  • 2 flax eggs**
  • 1 tablespoon pea flour or chana (chickpea) flour
  • Coconut oil, for frying
  1. In a food processor combine 1 cup of the brown rice and ¾ of the can of chickpeas. Pulse about six times, until combined but not pureed. Add the remaining chickpeas and pulse just once or twice to break them down but leaving them in large pieces.
  2. Pour out mixture into a bowl and add the remaining rice and the rest of the ingredients. Mix well to combine.
  3. Heat a skillet over medium high heat. Add coconut oil.
  4. Once the skillet is hot form patties and place in hot oil. Fry in hot oil until browned, flip and brown on the other side. This should take about 5 minutes per side. You want a nice golden brown and crunchy texture on the outside.
Recipe by These Things I Love at