Prep time: 15 min
Cook time: 25 min


1 can, drained, rinsed chickpeas
½ teaspoon turmeric
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 teaspoon minced garlic
1 teaspoon minced ginger
1 organic egg, beaten
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 ½ cups basmati rice
3 tablespoons red pepper, diced
¼ cup fresh parsley, minced
pinch sea salt


Preheat oven to 375°F.

Combine chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, egg, olive oil, and lemon juice in a food processor and process until smooth.

Transfer mixture to a bowl and fold in red pepper and parsley.

Shape mixture into ¼-inch thick patties, 2 ½ inches in diameter.

Place them on pan and bake 20-25 minutes until dry and crisp on the outside. Patty will firm as it cools.

Calories: 100; Total Fat: 3g; Carbohydrates: 15g; Protein: 3g; Fiber: 3g; Sodium: 223mg