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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 59.9
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 102.9 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.4 g

View full nutritional breakdown of chickpea and kidney bean mini burgers (1 point p/serve) calories by ingredient
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chickpea and kidney bean mini burgers (1 point p/serve)

Submitted by: WOTSHEWROTE

Introduction

This recipe makes 20 individual burger balls. Otherwise, you can divide into 4 large hamburger portions. Terrific in a tomato sauce with pasta! This recipe makes 20 individual burger balls. Otherwise, you can divide into 4 large hamburger portions. Terrific in a tomato sauce with pasta!
Number of Servings: 20

Ingredients

    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

Directions

Mix all ingredients until blended but coarse. Divide into 20 balls and bake for approx. 15-20 minutes in a grease-proofed baking tray. To bake, place each ball onto tray, then flatten slightly into a burger shape.

Number of Servings: 20

Recipe submitted by SparkPeople user WOTSHEWROTE.






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