Gillian McKeith's Chickpea Burgers
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 260.8
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 566.2 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 10.9 g
- Protein: 10.9 g
View full nutritional breakdown of Gillian McKeith's Chickpea Burgers calories by ingredient
Introduction
Makes 20, 5 servings of 4 burgers.Pre-heat oven to 220 C / 400 F Makes 20, 5 servings of 4 burgers.
Pre-heat oven to 220 C / 400 F
Number of Servings: 5
Ingredients
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14.5 oz chickpeas, drained and rinsed
14.5 oz red kidney beans, drained and rinsed
1 carrot, trimmed, peeled and finely grated
1 small onion, peeled and finely grated
1 oz sunflower seeds, unsalted
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
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 sugar snap peas, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice.
Number of Servings: 5
Recipe submitted by SparkPeople user SUMMERLOVIN79.
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 sugar snap peas, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice.
Number of Servings: 5
Recipe submitted by SparkPeople user SUMMERLOVIN79.
Member Ratings For This Recipe
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JULIEDEALER
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1CSCHEID
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KMOUSE