Gillian McKeith's Chickpea Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
14.5 oz chickpeas, drained and rinsed14.5 oz red kidney beans, drained and rinsed1 carrot, trimmed, peeled and finely grated1 small onion, peeled and finely grated1 oz sunflower seeds, unsalted2 tbsp tahini, drained of any excess oil before measuring1 garlic clove, peeled and chopped1 handful chopped fresh coriander1 tbsp wheat-free vegetable bouillon powder
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.
Nutritional Info 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
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