Ingredients
- 1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked chickpeas) + kombu (optional)
- 1/2 cup dry brown rice (or 1 & 1/4 cup cooked rice)
- 3 tbsp sunflower seeds + 1 tbsp pepita seeds, toasted
- 2 large garlic cloves, minced
- 1/2 cup diced red pepper
- 1 jalapeno, seeded and diced
- 1/4 cup diced red onion
- 1 small carrot, grated
- 1/4 cup minced fresh parsley
- 3 tbsp BBQ sauce
- 1/4 cup breadcrumbs, or more as needed (use GF breadcrumbs if necessary)
- 2-3 tbsp ground flax
- 1/4 tsp red pepper flakes
- Fine grain sea salt, to taste (I used 1 tsp + Herbamare)
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