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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Vegan Chickpea Burgers that are very simple! 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.
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