Step 1

Puree chickpeas and brown rice in a food processor until a thick paste forms. Transfer paste mixture to a medium bowl and stir in shallot, garlic, parsley, and cumin. Season mixture to taste with salt and pepper. Form into four 1/2-inch thick patties.

Step 2

Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side.

Step 3

Spread mustard on each patty and serve hot with any accompaniments.