Chickpea Burgers

• 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

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.

chickpeas, red kidney beans, carrot, onion, sunflower seeds, tahini, garlic, handful, vegetable bouillon

Taken from www.food.com/recipe/chickpea-burgers-439541 (may not work)