Chickpea Burgers

great for lunches. Works well with roasted parsnips and sweet potatoes.

• Ready In: 28 mins
• Yields: 20 burgers

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

Directions

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.