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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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From a Gillian McKeith 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 |
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.
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