Ingredients:

  • 2 cups (300g) cooked Jasmine rice
  • 1 can (15 oz) chickpeas, rinsed and patted dry
  • 3 cloves garlic, minced
  • 1/2 cup (15g) fresh parsley
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp chickpea flour
  • 2 tbsp avocado oil

Instructions:

  1. Preheat to 200°C (400°F).
  2. Pat the rinsed chickpeas with a towel until they no longer feel slick.
  3. Pulse chickpeas, garlic, and spices in a processor until a coarse, pebble like meal forms.
  4. Fold the chilled rice into the chickpea mixture by hand.
  5. Stir in the lemon juice, parsley, and chickpea flour.
  6. Squeeze a handful of the mixture; it should hold its shape without sticking to your palm.
  7. Roll into 12-15 golf ball-sized spheres, pressing firmly to compact the grains.
  8. Brush or spray each ball with avocado oil until they look lightly glistening.
  9. Arrange on the tray and bake for 20 minutes, flipping halfway.
  10. Remove from oven until the exterior feels hard and sounds hollow when tapped.