Chickpea Tahini Burgers

Chickpea Tahini Burgers
ingredients
all
1/2 cup chickpeas (garbanzo beans)
dry
1/2 cup ground flax seed
1 tbsp olive oil
1 whole red onion
medium sized, small dice
3 cloves garlic
minced
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
pepper
1 tsp sea salt
1/2 cup walnuts
finely chopped
1/2 cup rolled oats
shredded
5 tbsp tahini
roasted
vinegar
Dijon mustard
nutritional yeast
cookware
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.
1
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.
2
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.
3
In a small bowl mix flax seeds with 8 tablespoons of water. Set aside.
4
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.
5
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.
6
Add sautéed onion mixture and toss to combine. Taste and adjust seasoning.
7
Pulse cooled garbanzo beans in a food processor until smooth in consistency. Stir in balsamic vinegar, mustard, nutritional yeast, paprika, pepper and remaining salt.
8
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.
9
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.
notes
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.