Prep 20 mins
Cook 20 mins
Non-fried, so less guilt. Does not refrigerate or freeze well. Easily duplicated for larger families.
- 1 teaspoon olive oil
- 1⁄2 cup diced onion
- 2 teaspoons minced garlic
- 1 chili peppers or 1⁄2 jalapeno pepper, to taste
- 3⁄4 cup cooked chickpeas or 3⁄4 cup chickpeas
- 1⁄2 cup white basmati rice or 1⁄2 cup other long-grain white rice
- 1 1⁄2 teaspoons freshly squeezed lime juice
- 1 cup breadcrumbs
- salt & freshly ground black pepper
- ground red pepper
- 2 pita bread
- shredded lettuce
- alfalfa sprout
- green pepper
- tahini mustard
- Heat the olive oil in a medium skillet over medium-low heat until sizzling. Cook the onion and garlic until the onion is wilted and the garlic is golden, about 8 minutes.
- Add the jalapeno, and stir several times.
- Remove from heat and allow to cool. Next, place the lime juice, onion mixture, chickpeas and rice in the food processor. Process until mixture becomes a smooth puree, stopping to scrape down the sides of the work bowl as needed.
- Transfer to a large bowl. Add 1/2 of the bread crumbs. Season to taste with salt, black pepper and red pepper. Mix with a large spoon or your hands until all ingredients are thoroughly combined.
- Start a grill or preheat the broiler. Shape into 3-inch-round patties 1/2-inch thick, adding extra bread crumbs if the patties don't hold their shape. If broiling, place the patties of a broiler pan or cookie sheet lined with lightly oiled aluminum foil. Grill or broil 3 to 5 inches from the heat for 5 to 10 minutes per side or until lightly browned. When one side is done, carefully turn. Check often to prevent burning.
- To serve, tuck 2 patties inside a warmed pita pocket along with the condiments of your choice.
These were fast, easy and very very yummy. They held up well on the grill and our family devoured them in seconds.