Pulse chickpeas and brown rice in a food processor until a thick paste forms. Transfer to a bowl and stir in the shallot, garlic, and parsley. Season with salt and pepper. In a separate bowl, whisk the egg and then stir into the mixture.
Form the mix into four 1/2-inch thick patties.
Heat your choice of oil in a large pan over medium-high heat. Add the patties and cook until golden brown, about 4 minutes per side.
To serve, spread with yoghurt garlic-sauce or wholegrain mustard, top with red onion and roasted peppers and wrap in lettuce leaves. Alternatively, you could have them plain. In this instance, they’d work nicely with a fresh salad.
Andy’s Sugar Safe® Tips
To serve, spread with yoghurt garlic sauce… alternatively, you could have them plain or serve with lettuce wraps.