Wednesday, August 3, 2011

Chickpea burgers

Makes 20

410g tin chickpeas, drained and rinsed
410g tin red kidney beans, drained and rinsed
1 carrot, trimmed, peeled and finely grated
1 small onion, peeled and finely grated
50g sunflower seeds
2 tbsp tahini, drained of any excess oil before measuring
1 garlic clove, peeled and chopped
1 handful chopped fresh coriander
1 tbsp wheat-free vegetable bouillon powder


Preheat oven to 220°C/Gas 7.

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.

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. 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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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.