Baked Chickpea and Brown Rice Spicy Patties

I've made rice balls on more than a few occasions and plenty of chickpea koftas in the past, but I have never combined chickpeas and brown rice in a baked savory before. But these two pantry staples combine beautifully in these simple and attractive baked patties that are perfect for serving at any time of year. Goat cheese gives them a little tang and a delightful soft creamy texture, lightly cooked peas lend color and sweetness, and of course there's a judicious selection of Indian spices to give them a wonderful gentle kick.


I served these little patties with a spicy sun-dried tomato paste that proved to be an ideal condiment, but if you want something a little less spicy and a bit more saucy, you may wish to consider a cashew chutney or a fresh tomato chutney. Even plain yogurt will make a nice accompaniment — use any sauce, chutney or topping that you desire, or eat just on their own.

This is my contribution to My Legume Love Affair, hosted this month by Susan, the founder of this popular event.

Baked Chickpea and Brown Rice Spicy Patties

Recipe by Lisa Turner Published on August 4, 2009 Simple, soft, savory and spicy baked chickpea and brown rice patties with goat cheese — attractive, nourishing and delicious Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1/3 cup uncooked brown rice (1 cup cooked) 1 cup fresh or frozen peas 1/2 cup soft goat cheese 1/3 cup fresh grated Parmesan cheese 1 small onion, chopped 1 clove garlic 1 egg 2 jalapeños, seeded and chopped 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1 teaspoon of sea salt small handful of fresh parsley or cilantro, chopped 1/2 to 2/3 cup whole wheat flour olive oil Instructions: Rinse the chickpeas and soak in enough water to cover for 8 hours or overnight. Separately, rinse the brown rice and soak in 1 cup of water. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the chickpeas are tender. Drain and transfer to a food processor. Meanwhile, bring the rice and its soaking water to a boil in a small saucepan, then reduce the heat to low, cover, and cook until the liquid is absorbed — about 30 minutes. Remove from heat and set aside to cool to room temperature. Steam or lightly boil the peas until just tender. Set aside. Preheat an oven to 375° and line a baking sheet with parchment paper. Now add the goat cheese, Parmesan cheese, onion, garlic, egg, jalapeños, ground coriander, paprika, turmeric, ground cumin, cayenne and salt to the food processor with the chickpeas. Process until smooth. Add the cooked brown rice, peas and parsley or cilantro to the mixture and pulse a few times to combine. Transfer to a bowl and stir in 1/2 cup of the whole wheat flour. Add more flour as needed to get a dough that you can shape with your hands into patties. Coat your hands with some olive oil and shape the mixture into small patties about 2 inches in diameter. Transfer to the prepared baking sheet. Brush the top of each patty with a little olive oil and bake for 20 minutes. Flip the patties over and cook for another 15 to 20 minutes or until both sides are golden brown. Serve hot with sun-dried tomato paste or any other sauce or chutney you desire. Makes approximately 20 2-inch patties or 4 to 6 servings

Related recipes:
Baked Italian Brown Rice Balls
Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce
Spicy Chickpea Kofta
Baked Paneer and Chickpea Cutlets

On the top of the reading stack: The Good Soldier by Ford Madox Ford

Audio accompaniment: Mark Hollis