Makes 17 patties.
2 cups cooked chickpeas, or 1 (15-ounce) can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
3 Tablespoons extra-virgin olive oil
2 Tablespoons freshly squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 Tablespoons red bell pepper, finely diced
1/4 cup loosely packed fresh parsley, minced
Preheat the oven to 375ºF.
Line a baking sheet with parchment paper.
Combine chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, oil and lemon juice in a food processor and process until smooth, scraping sides occasionally.
Transfer mixture to a bowl and fold in rice, bell pepper and parsley.
Moisten your hands to keep mixture from sticking, then shape mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter.
Place them on prepared pan.
Bake for 22 to 25 minutes until patties start to get dry and crisp on the outside.
(They'll firm up as they cool).
Source: Recipe by Rebecca Katz, from her new book: The Cancer-Fighting Kitchen. (Featured in Guideposts magazine, October, 2009).
Posted by LuAnn. (Edited slightly to fit KRT recipe format; however, no ingredients changed).