Uses mostly store-cupboard ingredients.
Serves 4.
400g tin organic chickpeas
400g tin organic red kidney beans
1 large organic carrot, grated
1 organic onion, finely chopped
50g sunflower seeds
2 tablespoons tahini
(or 50g sesame seeds plus 1 tablespoon olive oil)
1 clove of garlic, crushed
1 small bunch fresh coriander, chopped
1 vegetable stock cube
Preheat the oven to 220C/gas mark 7. Grease a baking tray. Briefly blend all of the ingredients together to make a coarse paste. Wet your hands under cold water and shape the mixture into small balls. Space out on the tray, and then flatten with the back of a cold metal spoon to make burgers. Bake for 15-20 minutes, turning once, until lightly coloured and cooked through.
