The third week of the detox brought a new set of recipes and a very welcome recipe of chickpea-brown rice veggie burger. It was a nice change from the endless soups and salads that I had been eating.
- 1 15oz can of chickpeas, drained and rinsed
- 1 cup cooked brown rice
- 2 tablespoons diced onion
- 2 cloves garlic, minced
- 2 tablespoons fresh chopped parsley
- coarse salt and pepper
- 1 large egg, whisked
- 1 tablespoon olive oil
Mash chickpeas and brown rice together until a thick paste forms.
Stir in onion, garlic and parsley.
Season with salt and pepper. Stir in egg.
Form into four 1/2 inch thick patties.
Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, 4-5 minutes each side.
I found the patties to be a little bland. In the future I would probably double the amount of garlic in the recipe and maybe add in some more spices like some cayenne pepper or curry powder or some chopped finely chopped celery or carrots.
I saved this batch by placing them on a bed of baby kales, smearing them with chipotle hummus, salsa and avocado. Soooo good.
You can easily make this recipe vegan by using flax egg instead of an actual egg.