Preheat oven to 400 degrees F.

Start by blending or processing the parsley, cilantro, garlic, chickpeas, salt, cumin, pepper, garlic, and sesame seeds together. Avoid blending too much, or it will turn into a hummus texture.

Transfer to a large mixing bowl. Add in the brown rice. Form into balls, 3“ each.

Place on a parchment lined baking tray, 2” apart. Flatten down the top with your finger. Sprinkle with sesame seeds.

Bake for 30 minutes at 400 degrees F.

To make the cashew cream, add all of the necessary ingredients to a blender. Blend on high until smooth, about 1 or 2 minutes. Store in a mason jar in the fridge for up to 1 week.

Serve and with cashew cream and green of choice!