1 can of chickpeas, drained and rinsed
50g sunflower seeds.
1tbsp vegetable bouillon paste.
2-3 tbsp tahini paste
|The easy way to chop everything.|
|Chop the chickpeas|
|chop the carrot, garlic, parsley and pulse the sunflower seeds|
|Stir in the bouillon powder and add the tahini paste|
While they are chilling you can make Potato Wedges in Cornflakes. This is a way to use up the crumbs left in the bottom of the packet.
Cut a couple of potatoes into wedges and dry in a tea towel.
Malt some butter in a bowl, 1 minute in the microwave works.
Toss the potato in the butter and then toss in the cornflakes. This can be done in a bowl or in the cereal bag
Place on a baking sheet and cook in a preheated oven fan 200C for 25 -40 minutes depending on how thick you cut your wedges.
Add the burgers after 15 minutes and cook until heated through and lightly golden 15-20 minutes.
Tahini paste can be got in Holland and Barrett's