(feel free to rename this in case you have small children or dedicated meat eaters in the household!)
 
This first part of the recipe needs to be made ahead of time and stored in a jar in the pantry.

• ½ c dried chickpeas
• ½ c dried soybeans
• ½ raw peanuts or sunflower seeds
• ¼ c toasted sesame seeds
• ½ rolled oats
• ¼ c pea flour
• 1 tbsp parsley
• 1 tsp salt
• ¼ c wheatgerm
• 1 tbsp nutritional flaked yeast

Measure the first four ingredients into a bowl and grind in a food processor (the coffee grinder attachment works well – but be warned it does make a hell of a noise!) Grind until bread crumb consistency. Combine with the remaining ingredients and store in an air tight jar.

To make up burger mix (for two 10 cm patties)

• 1 c burger mix
• ½ c water
• 2 tsp dark soya sauce

Mix everything together and stand for 15 mins before cooking in fry pan with a little oil.

• 1 c plain flour
• 1/3 c wholemeal flour
• 1 tsp salt or garlic salt
• ¼ c olive oil
• 1 tsp sesame oil
• ½ water
• 2 tbsp each of black and white sesame seeds
• 1 tbsp spice mix (see below) or add your own combination of spices such as Morrocan, cumin, smoked paprika or parmesan.

Put all the dry ingredients in the food processor and drizzle in the wet ingredients while it is whizzing. Mix until it forms a large ball around the blade.
Roll out thinly and cut into shapes. Bake on an oven tray for 15-20 mins at 165 C. Store in an air tight container.

Spice mix for crackers (makes approx 200 gm)

• 5 tbsp smoked paprika
• 5 tbsp ground cummin
• 3 tbsp garlic powder
• 21/2 tbsp ground rosemary
• 11/2 tbsp salt
• 11/2-2 tbsp brown or raw sugar
• ½ tbsp chili powder