Chickpea Burgers

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 410 g chickpeas, drained and rinsed
• 410 g red kidney beans, drained and rinsed
• 1 carrot, trimmed, peeled and finely grated
• 1 small onion, peeled and finely grated
• 50 g sunflower seeds
• 2 tablespoons tahini, drained of any excess oil before measuring
• 1 garlic clove, peeled and chopped
• fresh coriander (cilantro)
• 1 gluten-free vegetable bouillon cubes

Recipe

• 1 preheat oven to 220°c/gas 7.
• 2 place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). push the mixture down with a spatula and blend for a further 10 seconds.
• 3 remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.
• 4 line a large baking tray with greaseproof paper. place the balls on the tray and flatten slightly with the back of the spoon.
• 5 bake for 15-18 minutes until lightly coloured. remove from the oven and allow to rest. serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice.