Chickpea Burgers

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• 1 (410 g) can chickpeas, drained and rinsed
• 1 (410 g) can 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
• 1 garlic clove, peeled and chopped
• 2 tablespoons fresh coriander, chopped
• 1 tablespoon vegetable stock powder, wheat free if possible

Recipe

• 1 preheat the oven to 220°c line a large backing tray with grease-proof paper.
• 2 place all the ingredients in a food processor or with a hand-held blender and blend for 5-10 seconds, until the mixture is fairly course. push the mixture down with a spatula and blend for a further 10 seconds.
• 3 remove the blades from the processor, wet your hands and shape mixture into 20 small balls.
• 4 place the balls on the backing sheet and flatten slightly.
• 5 bake for 15-18minutes until lightly colored. remove from the oven and allow to sit.
• 6 serve with a squeeze of lemom juice over a bed of greens.