Ingredients
- 1 head cauliflower, cut into florets and steamed
- 1 bell pepper, chopped
- 1 yellow onion, chopped
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 4 tablespoons olive oil, divided
- 1 cup Panko breading or bread crumbs
- 1 cup cooked brown rice
- 1/2 cup fresh Parmesan cheese
- 1 15 oz. canned garbanzo beans, rinsed and drained
- 1 teaspoon 21 seasoning salute
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet pan with parchment paper or foil.
- Place garbanzo beans and cauliflower in a food processor. Process until smooth or puréed, set aside.
- Heat a pan with 2 tablespoons olive oil, sauté garlic and onion for 30 seconds. Add the rest of veggies, stir to mix. Add the seasonings: cumin, 21 seasoning salute, turmeric, salt, and pepper, stir until well combined. Cover, cook for a minute or until veggies are tender.
- In a bowl combine the veggie mixture, puréed cauliflower, panko, Parmesan, and rice. Mix until well combined, use an ice cream scooper to evenly measure the mixture. Roll it on your hand and form a patty. Arrange the patties on a lined baking pan, brush with the remaining oil. Bake for 15-30 minutes or until sides starts browning.Note: add more seasonings to adjust to desired taste.