Rice-chickpea veggie patties

To know a few great recipes for veggie burgers when eating plant-based is a must! I’ve experimented with endless combinations of ingredients over the years, and this is definitely one of my favorites. I was actually inspired by my sister who made what I believe was a similar recipe when I came over for dinner one night. So I decided to try and recreate it. This is the recipe I’ve come up with:

Ingredients: (Makes 10 patties)

2 cups / 4 deciliters of cooked chickpeas

2/3 cup / 1 1/4 deciliter of water

2 cups / 4 deciliters of cooked brown rice

1/3 cup / 1/2 deciliter of plant-based milk

5 tbsp of spelt flour

1 large grated carrot

2 tsp of paprika

1 tsp smoked paprika

2 tsp bouillon powder

Salt and pepper to taste

Coconut oil (no flavor) for frying*


Start by blending the chickpeas with the water. Then transfer to a bowl. Add the rest of the ingredients and mix well with a spoon. If the mixture is too dry, add a little more milk, or a little extra spelt flour if too wet. Heat up a frying pan coated with coconut oil. Shape the patties and fry on medium heat for a few minutes on each side or until they are light brown.


Serve in a burger packed with your favorite veggies and enjoy!

Tip*: Using coconut oil for frying is generally a good idea. Unless you choose to avoid the fat with water- or broth-frying your food (not recommended for this recipe), coconut oil is one of the only vegetable oils that can tolerate the high heat from frying without oxidizing and creating harmful substances. If you don’t want to do that I would instead bake the patties in the oven. Just expect them to come out a fair bit drier.


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