Chickpea Burgers

• 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

1. Preheat oven to 220C/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).
3. Push the mixture down with a spatula and blend for a further 10 seconds.
4. Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.
5. Line a large baking tray with greaseproof paper.
6. Place the balls on the tray and flatten slightly with the back of the spoon.
7. Bake for 15-18 minutes until lightly coloured.
8. Remove from the oven and allow to rest.
9. 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.

chickpeas, red kidney beans, carrot, onion, sunflower seeds, tahini, garlic, fresh coriander, vegetable bouillon cubes

Taken from www.food.com/recipe/chickpea-burgers-298753 (may not work)