(recipe credit: Whole Living Magazine January 2012)
1. Mash 2 cups cooked and drained chickpeas and 1 cup cooked brown rice until thick paste forms. Stir in 1 minced shallot, 1 minced garlic clove, and 2 Tbsp. chopped parsley. Season with salt and pepper. Stir in 2 eggs. Form into four (I made more than four! It all depends on your preferred size) 1/2 inch patties.
2. Heat 2 Tbsp. olive oil on large skillet over medium-high heat. Add patties and cook until golden brown (about 4 minutes per side).