Somehow, I always cook more chickpeas than I need. I try to find different ways to use them in my food, and this time, while I was looking in my fridge, I knew that the leftover brown rice I had would be a perfect binder and lighten up the density of the chickpeas in some veg burgers.
I love these veggie burgers, and wish I made more, because my husband snacked on the last couple of patties before bed. Thanks a lot, P! Hmmph. In any case, the patties are addicting, and perfect with bread and the kale slaw I made. Next time, I’ll double the amount and freeze some for later!
In a food processor, add the chickpeas and brown rice. Pulse a few times until coarsely ground. Add the rest of the ingredients, reserving 1/4 cup green onion. Process until the texture is similar to ground meat and mixture starts to form a ball.
Pour mixture into a medium bowl, and stir in the remaining 1/4 cup green onion. Take 1/2 cup portions of the chickpea burger and form into four patties.
In a medium pan over medium heat, add 1 tbsp olive oil. When oil is shimmering and hot, add the patties. Cook, undisturbed, on each side for about 4 minutes, until lightly browned. Serve on sliced baguette or hamburger buns with desired accompaniments.