Chickpea Burgers - cooking recipe

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

Preparation

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.