2 cups cooked garbanzo beans, mashed
1 cup cooked brown rice (short grain is stickier)
½ cup tomato sauce
1 ½ tsp dry mustard
½ cup grated carrots
1 onion chopped fine and dry sautéed
1 tablespoon lemon juice
1 tablespoon garlic powder
1 tablespoon Mrs. Dash Garlic and Herb (opt)
1 teaspoon Chipotle chili powder
1 tablespoon cornstarch, non-GMO
Preheat oven to 350 degrees.
In a large bowl, combine the blended garbanzos and rice.
Add all the other ingredients and mix thoroughly. Form into patties and bake on a nonstick cookie sheet lined with a silicone pad for 30-45 minutes or until the patties are firm.
Let them cool slightly before removing so they release easily.
This recipe is also good made with green lentils or black beans (black beans are my favorite).