Chickpea Burgers

Vegan Chickpea Burgers that are very simple!

• Ready In: 30 mins
• Yields: 20 burgers

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

Directions

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.