Chickpea Burgers

Name: Chickpea Burgers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

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Recipe by Bunny Erica

From a Gillian McKeith recipe.

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READY IN: 30mins

YIELD: 20 burgers

UNITS: US

INGREDIENTS

Nutrition

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

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.
Wet your hands under the cold water tap and shape the mixture into 20 small balls.
Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.
Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest.

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