Chickpea Tahini Burgers

Chickpea Tahini Burgers
1/2 cup chickpeas (garbanzo beans)
1/2 cup ground flax seed
1 tbsp olive oil
1 whole red onion
medium sized, small dice
3 cloves garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp hot smoked paprika
1/2 bunch kale
2 cups fine chiffonade
1 tbsp olive oil
1 tsp sea salt
3 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 tbsp nutritional yeast
hot smoked paprika
1 tsp sea salt
1/2 cup walnuts
finely chopped
1/2 cup rolled oats
5 tbsp tahini
Dijon mustard
nutritional yeast
Whether you are looking for a sustained energy source on your next hiking trip or just a blood sugar-friendly lunch, these burgers will keep you satisfied thanks to a balanced profile of healthy fats, protein and complex carbohydrates. Serve them warm, with a large salad and your favorite sauce as a topping, or eat them cold on your next outdoor adventure. These also freeze well if you wish to stock up.
To soak garbanzo, put them into a medium size pot (they will increase in volume!) and cover them with generous amount of cold water. Let sit overnight.
Drain and rinse chickpeas. Return to the pot and cover with fresh cold water by about 2 inches. Reduce heat and simmer covered for about 40 minutes or until beans are very soft, almost falling apart. Drain excess water, if any, and set aside to cool.
In a small bowl mix flax seeds with 8 tablespoons of water. Set aside.
In a large saucepan heat 1 tablespoon of olive oil over medium heat. Add onion and sauté until caramelized, turning golden brown, about 5 minutes. Add garlic, cumin and coriander, and sauté for another minute, until fragrant. Stir in paprika.
Place kale in a large bowl, drizzle with remaining oil and sprinkle with a teaspoon of salt. Gently massage with your hands, squeezing leaves until they start to wilt and become soft.
Add sautéed onion mixture and toss to combine. Taste and adjust seasoning.
Pulse cooled garbanzo beans in a food processor until smooth in consistency. Stir in balsamic vinegar, mustard, nutritional yeast, paprika, pepper and remaining salt.
In a large bowl combine mashed garbanzo beans, sautéed vegetable mixture, walnuts, shredded oats, tahini, vinegar, mustard and nutritional yeast. Use your hands to fully combine all ingredients.
Form mixture into 1/2-inch thick patties and pan fry on well-seasoned cast iron skillet over medium heat until browned and crispy, about 3 minutes.
Soaking garbanzo beans overnight significantly reduces cooking time and increases mineral absorption. To shred oats, place them into a food processor and pulse until consistency of coarse flour is reached.