Ingredients

• 400g tin chickpeas or beans such as borlotti
• kidney or butterbeans
• drained and rinsed
• 300g/10½oz cooked
• mashed vegetables such as carrot
• squash
• potato
• sweet potato or parsnip
• 1 garlic clove
• crushed by an adult or with a garlic press
• 1 tbsp sunflower
• vegetable or olive oil
• squeeze lemon juice
• pinch ground cumin
• coriander or paprika
• mild chilli flakes
• to taste
• freshly ground black pepper
• 1 tbsp tahini (optional)
• 4 tbsp sesame seeds
• breadcrumbs or crushed crackers (optional)
• for coating

Directions

• Adult’s job: Preheat the oven to 200C/180C Fan/Gas 6.
• Kid’s job: Mash the beans or chickpeas as much as you can either with a potato masher in a bowl or with a hand mixer (supervised). Alternatively you could make the mix in a food processor if you have one.
• Kid’s job: Add the mashed vegetables and garlic and any herbs
• spices or tahini that you want to use.
• Kid’s job: Mix well and the kids can taste and add lemon juice
• spices or pepper to their taste.
• Kid’s job: The mixture then needs to be rolled into four burger-sized balls with wet hands
• or make 12 smaller "falafels" - kids have the perfect sized hands for this. Flatten the balls slightly. If you like
• you can coat them with sesame seeds
• crushed crackers or breadcrumbs for extra crunch.
• Kid’s job: Drizzle a tablespoon of olive oil on a baking tray and place the "falafels" or bean burgers on top and then turn them all over so that they have a coating of a little oil on each side.
• Adult’s job: Place the baking tray in the oven and cook for 20-30 minutes
• turning the burgers over midway through cooking. Allow to cool a little before serving.