These tasty chickpea patties are delicious in a homemade burger or on its own with a salad or vegies. These patties are full of dietary fibre, iron and B vitamins. 1 onion, finely chopped 1 clove garlic, crushed 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 cup (75 g/ 21/2 oz) grated zucchini 1/2 cup (75 g/21/2 oz) grated carrot 2 teaspoons tamari 1 egg, lightly beaten 1/4 cup (25 g/3/4 oz) finely chopped fresh basil 2 x 440g (151/2 oz) cans chickpeas, drain well 1 1/2 cups (278 g/93/4 oz) cooked brown rice Wholemeal flour, for dusting Preheat oven to 200oC (400oF/Gas 6). Line a baking tray with baking paper. Lightly spray a frying pan with olive oil, cook onion and garlic until tender. Place all ingredients (except rice) in a blender, mix until combined. Place chickpea mixture and rice in a large bowl, mix until well combined. Using floured hands, shape mixture into 10 medium patties (1/4 cup each). Dust each patty lightly with flour and shake off any excess. Place patties on a plate, cover with cling wrap and refrigerate for 30 minutes. This helps the ingredients to bind, preventing patties from crumbling. Place patties on baking tray and cook for 30 minutes, turning after 20 minutes. You could also cook patties in a frying pan lightly sprayed with olive oil, 5-6 minutes each side. Makes 8 medium patties. Tip: Soak brown rice in water for 30 minutes before cooking (for improved texture and reduced cooking time).