Kale Chickpea Burgers

One of the coolest things I think about plant-based cooking is being able to throw together various combinations of ingredients and making some sort of delicious, healthy, unique plant powered burger patty. For this recipe in particular, I had a lot of kale to use and wasn’t sure what to do with it!

I love kale salads, but you can only eat so many of them until you want to try something else, something a bit more *innovative.* I obtained a ton of kale recently volunteering at the Vegans of LA food bank; it’s a wonderful non-profit that provides plant-based foods to the community every third Thursday of the month. On this day every month from 8:00am-10:00am, folding tables are lined up along the sidewalk of 2208 S Union Ave., in the University Park neighborhood of Los Angeles. Dozens of boxes and crates of various vegan foods are stacked up and ready to be passed out to the line wrapping around the block, some families and individuals arriving as early as 5:00am.

Of course, all are welcome at the Vegans of LA food bank, and since I’ve started volunteering I’ve noticed that many of the individuals who come by to receive food aren’t vegan at all. There isn’t a huge emphasis on the “vegan” aspect of the food bank, which I actually love, it makes veganism seem more normalized for a moment in a world of so much problematic animal usage. Plus, it’s really gratifying to see everyday omnivores get so excited about using mushrooms, avocados and sweet potatoes in their cooking.

There are always plenty of grains, legumes, nuts and seeds being given out, and a variety of fresh produce; just a fraction of those options include bananas, carrots, peaches, cauliflower, mushrooms, cucumbers, and kale. This particular month, there was lots and lots of leftover kale. Instead of it going to waste, oftentimes the volunteers are able to take some home for themselves. And so, I found myself with a lot of leftover kale and the inspiration to find something new and exciting to create with it!

I’ve been making various types of plant-based burgers at home for years from just whole foods, but admittedly, I don’t make them often enough. They’re extremely easy, healthy, and delicious, and even if you regularly eat meat, I think everyone should experiment with creating a variety of plant-based burgers at home. The burgers I make spontaneously, without following a recipe, typically consist of some combination of sweet potatoes and black beans or lentils, seasoned with a lot of spices; cumin, chili powder, paprika and turmeric are some of my favorites. Be sure to add salt and pepper! And to make them, you’re pretty much just boiling the potatoes here, then combining everything in a food processor and bringing it all to a thick, textured consistency, forming patties and frying! That’s essentially what we’re doing here, except that this recipe uses a chickpea and oat base, rather than potatoes.

Chickpeas: Chickpeas are high in protein and fiber, which help with satiety and digestive health. I personally love soy-based products, but for those don’t have a taste for soy, or who have a soy allergy, chickpeas are a great alternative plant-based protein source.

Fresh Kale Leaves: Kale is one of the most nutrient-dense leafy greens available, and my personal favorite. It’s packed with vitamins A, C, and K, which are crucial for immune function, skin health and bone health. Kale also contains antioxidants, and it’s texture and unique flavor makes it ideal for burgers, as well as stir-fries, curries and even baked into kale chips.

Rolled Oats: This c

Onion: Any kind of v

Lemon Juice: I top

Ingredients

1 15-oz can chickpeas, drained and rinsed

2 C kale leaves, roughly chopped with stems removed

1/2 C rolled oats

1/4 C onion, roughly chopped

2 T tahini

2 T lemon juice

2 garlic cloves, roughly chopped

1 T Dijon mustard

1 tsp cumin

Instructions

1. In a food processor, pulse the oats until they resemble coarse flour.

2. Add the rest of the ingredients and pulse until well-combined but still slightly chunky. You want some texture, so avoid over-processing. If the mixture is too dry, add water 1 tablespoon at a time until it holds together. If it’s too wet, add more oats or chickpeas.

3. Form the mixture into patties, using about 1/3 C for each one.

4. If you’re cooking them right away, these can be cooked on the stove with either a small amount of oil, water or vinegar in the pan. If you have a non-stick pan, you can even “dry fry” the burgers on a low setting for a longer cook time. This is my preferred method so I can prepare the rest of my food, go back to work or do other activities while the burgers are cooking.

NOTES: These freeze well, or you can even keep the mixture in a sealed container in the refrigerator to scoop out whenever you would like to cook a couple patties for a burger, salad, wrap, or any other culinary creation!

Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.