cookware
- medium pot
- large bowl
- food processor
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.
