Chickpea Burgers

From a Gillian McKeith recipe.

• Ready In: 30 mins
• Yields: 20 burgers

Ingredients

• 14 1⁄2 ounces chickpeas, drained and rinsed
• 14 1⁄2 ounces red kidney beans, drained and rinsed
• 1  carrot, trimmed, peeled and finely grated
• 1  small onion, peeled and finely grated
• 1  ounce sunflower seeds, unsalted
• 2  tablespoons tahini, drained of any excess oil before measuring
• 1  garlic clove, peeled and chopped
• 1  handful chopped fresh coriander
• 1  tablespoon  vegetable bouillon, powder

Directions

1. Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse. Push the mixture down with a spatula and blend for a further 10 seconds.
2. Wet your hands under the cold water tap and shape the mixture into 20 small balls.
3. Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.
4. Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest.