SunRice

Brown Rice & Chickpea Falafel Burgers

I am using:

Prep time

15min

Cook time

60min

An easy vegetarian meal that doesn't compromise on taste or protein! Enjoy as a weekend lunch or easy Friday dinner that will feed 4!

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • ½ cup SunRice Medium Brown Rice (rinsed)

  • 1 cup Water

  • 400 g Chickpeas (rinsed and drained)

  • 1 Small Red Onion (grated)

  • 2 tbsp Plain Flour

  • tsp Baking Powder

  • 2 tsp Ground Cumin

  • 1 tsp Ground Coriander

  • 1 cup Tasty Cheese (grated)

  • 2 tbsp Lemon Juice

  • cup Flat-Leaf Parsley Leaves (finely chopped)

  • Oil (for cooking)

  • 4 Hamburger Buns (split, toasted)

  • Yoghurt (to serve)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Brown Rice & Chickpea Falafel Burgers

Method

  • Put the rice and water into a medium saucepan and bring to the boil. Reduce heat to very low, cover and cook for 25 minutes or until rice is tender and its absorbed all the water. Remove from the heat, cover and set aside 10 minutes. Spread out onto a tray. Refrigerate until cold.

  • Combine the rice, chickpeas, onion, flour, baking powder, cumin, coriander, cheese and lemon juice in a food processor. Process until well combined. Transfer mixture to a bowl, stir in parsley. Season. Shape into 4 patties about 2cm thick.

  • Pour enough oil in a frying pan to cover base, heat over medium heat until hot. Cook the patties, in batches, for 5-8 minutes on each side or until golden and warmed through.

  • Spoon yoghurt and hummus onto buns bases, top with tabouli then falafel pattie, squeeze over lemon and serve.

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