Black, Wild Rice and Chickpea Patties with Tahini Yogurt Sauce
 
Prep time
Cook time
Total time
 
Recipe type: Entree or Appetizer
Serves: 4-5
Ingredients
  • Tahini Yogurt Sauce
  • One 6-oz container of plain coconut yogurt (or dairy or soy yogurt if you prefer)
  • 2 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • ¼ tsp salt
  • 1 tsp honey (or agave nectar for a vegan version)
  • Black, Wild Rice and Chickpea Patties
  • ¼ cup black rice
  • ¼ cup wild rice
  • 1 cup water
  • ½ tsp salt, divided
  • 1 can chickpeas, rinsed and drained
  • 2 green onions, chopped
  • ¼ cup chopped parsley or cilantro
  • ½ tsp roasted garlic powder or garlic powder
  • ½ tsp ground cumin seed
  • ¼ tsp ground coriander seed
  • freshly ground black pepper to taste
  • 1 Tbsp fresh lemon juice
  • High temperature cooking oil like rice bran or safflower
Instructions
Tahini Yogurt Sauce
  1. Mix all ingredients and let sit for at least a half hour. The tahini can have a bit of a bitter aftertaste, which will go away as the sauce sits.
Black, Wild Rice and Chickpea Patties
  1. Rinse wild rice, drain and add to 1 cup water and ¼ tsp salt in a saucepan.
  2. Bring to a boil, cover and reduce to a simmer. Set timer for 10 minutes.
  3. Rinse and drain black rice.
  4. When 10 minute timer goes off, add black rice to wild rice.
  5. Turn up heat to bring back to a boil, reduce heat and simmer covered for about 45 minutes until liquid is absorbed.
  6. Fluff and let stand 5 minutes.
  7. If you have time, refrigerate overnight – it will give a firmer patty. Rice that has been frozen also works well. Alternatively, spreading it on a sheet pan and refrigerating it for a while will help dry and firm it up more quickly.
  8. Combine chickpeas, half of rice mixture, ¼ tsp salt, green onions, herbs, spices, and lemon juice in a processor.
  9. Pulse briefly until mashed and combined. Don’t pulse too much – you don’t want to puree.
  10. Mix in rest of rice with a quick pulse.
  11. Form patties – this recipe will make 5 burger-sized patties or about 8 smaller patties.
  12. Heat a heavy skillet (cast iron works great) over medium high heat.
  13. Coat pan generously with a good high temperature oil like safflower or rice bran.
  14. Cook patties in batches, 2-3 minutes per side until well-browned. Cover pan for the first side and leave uncovered after flipping patties.
Recipe by Savory Nature at http://savorynature.com/2014/06/19/black-wild-rice-and-chickpea-patties-with-tahini-yogurt-sauce/