A veggie burger full of flavor!

Chickpea burgers

Ingredients
Makes 20

410g tin chickpeas, drained and rinsed (about a 15 oz can)

410g tin red kidney beans, drained and rinsed (about a 15 oz can)

1 carrot, trimmed, peeled and finely grated

1 small onion, peeled and finely grated

50g sunflower seeds ( 3 and 1/2 table spoons, I use the shelled sunflower seeds)

2 tbsp tahini, drained of any excess oil before measuring (you can find this in the peanut butter area of the store )

1 garlic clove, peeled and chopped

1 handful chopped fresh coriander

1 tbsp wheat-free vegetable bouillon powder (you really need this or it really bland)

You should also add Salt and pepper to taste. Paprika would also be great to spice things up.

Method

Preheat oven to 220°C/Gas 7. 428° F

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.

Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls. I made them the size of a meatball and then flattened them a bit into patties. This only made about 8 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. I cooked them on one side for 10 minutes then flipped them over and cooked the other side for another 10 minutes. They are not the most firm so be careful when you take them off the baking tray and place them on the bun, lettus wrap, or tortilla. 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.