Baked Chickpea and Brown Rice Patties served with Spicy Sun-Dried Tomato Paste

Baked Chickpea and Brown Rice Patties served with Spicy Sun-Dried Tomato Paste

2 cups of cooked chickpeas (roughly 2/3 cup dried)
1 cup of cooked brown rice (roughly 1/2 cup dried)
1 small onion, roughly chopped
1 clove of garlic, minced
1 cup of peas, steamed or boiled until just tender
1/2 cup of goat cheese
1/3 cup of grated Parmesan cheese
1 egg
2 jalapeno peppers, roughly chopped
1 teaspoon ground coriander
1 teaspoon of paprika
1/2 teaspoon of turmeric
1/2 teaspoon cumin
1/2 teaspoon of cayenne
3 - 4 tablespoons of fresh parsley, roughly chopped
1 teaspoon of sea salt
1/2 - 2/3 cup of whole wheat flour
olive oil

Soak the dried chickpeas in enough water to cover overnight. Soak the rice in 1 cup of water overnight. Drain the chickpeas, transfer to a pot and cover with water. Bring to a boil, reduce the heat to low and cover and simmer until the chickpeas are tender - roughly one hour. Drain and transfer to a food processor.

Bring the rice to a boil, reduce the heat to low and cover and cook until the liquid is absorbed - roughly 30 minutes. Set aside to cool.

Now add the onion, garlic, goat cheese, Parmesan cheese, egg, jalapeno peppers, coriander, paprika, turmeric, cumin, cayenne and salt to the food processor with the chickpeas. Process until smooth. Now add the parsley, brown rice and peas to the mixture and pulse a few times to combine. Transfer to a bowl and stir in as much flour as you need to get a dough that you can shape into patties.

Coat your hands with some olive oil and shape the mixture into small patties. Transfer to a baking sheet lined with parchment paper. Brush the tops of each patty with a bit of olive oil and bake in a preheated 375 degree oven for 20 minutes. Turn the patties and cook for another 15 - 20 minutes or until they are golden brown.

Serve hot with sun-dried tomato paste or any other sauce or chutney you desire.

Yields roughly 20 patties.

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