Whether it’s because of the bitter taste or rough, spiky texture, kale probably doesn’t make it to your plate as often as it should. Here’s one way to sneak it in, while boosting the nutritional value of one of your favorite comfort foods. This falafel burger combines kale with chickpeas for a crisp, satisfying and good-for-you combo. Stack the patty on a gluten-free bun and top with homemade slaw and a drool-inducing spicy tahini sauce.
4 cups dried chickpeas, soaked overnight
1 cup white rice flour
2 Tbsp. flaxseed meal
3 tsp. ground cumin
4 cups chopped kale, stems removed
1-1/2 cups diced yellow onion
1/4 cup chopped fresh parsley
6 cloves garlic, minced
6 Tbsp. water
4 Tbsp. tahini
1 Tbsp. lemon zest
1/8 cup lemon juice
2 tsp. salt
1/2 tsp. black pepper
Avocado slices, to top
1/4 cup tahini
1/8 cup sriracha
Shredded purple cabbage
- In small bowl, combine flax and water to make flax “egg.” Set aside for a few minutes to thicken.
- In pan over medium heat, sauté onion and garlic until translucent, about 6 minutes. Mix in kale and remove from heat.
- In food processor or high-speed blender, pulse chickpeas until half are ground and half are slightly chunky.
- In large bowl, combine chickpeas, flax “egg” and remaining ingredients. Fold in kale mixture and adjust spices to taste.
- Wrap mixture in plastic wrap and chill in fridge for 20 minutes.
- Preheat oven to 375 degrees F. If crispy burgers are desired, spray large baking pan with non-stick spray.
- Remove mixture from fridge. Scoop out 1/3 cup for each burger and place on baking sheet. Bake on center rack for 35-40 minutes, flipping over halfway through.
- Prepare sauce. In a small bowl, mix ingredients until incorporated.
- Prepare slaw. In a large bowl, mix ingredients.
- To serve, toast buns and layer burgers, rainbow slaw, avocado and sauce.
- Dried chickpeas will expand when soaked, so be sure to use a large container and add extra water throughout soaking, if necessary.
- Want more kale? Try these burgers with Kale Slaw instead of Rainbow Slaw.