In yesterday’s photo food journal, I referenced these new Baked Chickpea Burgers I made:
They were inspired by a giant bag of frozen organic chopped kale I got at Costco last week (actually, I bought two bags because I was so
ecstatic pleased to find it):
I started the burgers by thawing two large cups of the frozen kale in the fridge overnight:
Once I squeezed out the moisture from the defrosted greens, I had about one very full cup of kale:
I threw that in the food processor with 2 1/2 cups of cooked chickpeas:
I blended the mixture with some of my favorite tahini made from unhulled sesame seeds:
This recipe makes enough for eight burgers; I ended up freezing half of it for later:
After 40 minutes in a 375 degree oven, here’s what the Baked Chickpea Burgers looked like:
I served mine on top of a salad and it was so flavorful and satisfying, reminiscent of falafel but chock-ful of kale:
- 2 cups frozen kale
- 2 ½ cups cooked chickpeas
- 1 shallot, chopped
- 2 garlic cloves, minced
- ⅓ cup unsalted tahini
- 1 teaspoon low-sodium miso paste
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 2 teaspoons coconut liquid aminos
- 1 teaspoon no-salt seasoning
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Place frozen kale in a medium bowl and defrost overnight in the fridge. Alternatively, you can defrost the kale in the microwave according to the package label.
- Combine the defrosted kale with the chickpeas in a food processor. Turn processor on high until ingredients are combined, stopping to scrape down the sides of the bowl if necessary.
- Add the shallot, garlic, tahini, miso, cumin, paprika, coconut aminos, and no-salt seasoning to the food processor with the chickpeas and kale. Turn on high until ingredients are combined. If necessary, you can add a tablespoon of cold water to ensure that the ingredients get mixed together.
- Pour the mixture into a large bowl and use your hands to form approximately 8 burger patties.
- Place the patties on the sheet and bake for 20 minutes. Flip once, and then bake another 20 minutes, or until the tops of the burgers have turned golden brown.
I was all industrious yesterday and added the recipe to Vegan Delish as well. There is quite a nice little assortment of burgers going on there now (Baked Chickpea Burgers, Ultimate Tofu Burgers, Beet Burgers, and Lentil-Mushroom Burgers):
You can download Vegan Delish on your iPhone or iPad here.
I’m headed out to Seattle today for a long weekend with my sister and friends. I’ve also planned my very first visit to an animal sanctuary and I can’t wait to have that experience and share it with you. Other weekend to-do items include going to the amazing farmers’ markets of the Pacific Northwest, going hiking, attending my nephew’s 5th birthday party, and frequenting some of Seattle’s fantastic vegan restaurants. I’m taking my laptop along so I’ll be blogging from the road. Wish me safe travels until we meet again tomorrow.
Note: This post was submitted to Wellness Weekends.