Curry Chickpea Kale Burgers and Baked Sweet Potato Fries [Vegan]

These Curry Chickpea Kale Burgers are truly exceptional. These nutritious treats boast a delectable flavor profile that’s sure to leave you feeling full and content. Formed with a harmonious blend of ingredients, the patties comprise chickpeas, curly kale, pungent onion, aromatic garlic, hearty oats, nutty sunflower seeds, and a masterful medley of spices. The homemade roasted garlic hummus surprisingly harmonizes perfectly with the rich flavors of this mouthwatering burger. Crown it with your preferred vegetable burger toppings and serve it on a toasted bun, ready for immediate enjoyment. Once you’ve made homemade sweet potato fries! Their ideal blend of tender crispness and satisfying crunch is accompanied by a harmonious balance of savory and sugary flavors. Each component of this dish harmoniously complements one another. Why don’t you give those Curry Chickpea Kale Burgers a shot?

Contents

Vegan Delights: Curry Chickpea Kale Burgers and Crisp Baked Sweet Potato Fries Curry Chickpea Kale Burgers and Baked Sweet Potato Fries Recipe [Vegan] For the Burgers: * 1 can chickpeas, drained and rinsed * 2 cups kale leaves, stems removed and chopped * 2 tablespoons curry powder * 1 teaspoon cumin * 1/4 cup rolled oats * 1/4 cup breadcrumbs * 1 tablespoon lemon juice * 1 minced garlic clove * Salt and pepper to taste Prep a flavorful plant-based meal with these step-by-step instructions for Curry Chickpea Kale Burgers and Baked Sweet Potato Fries.

Vegan Delights: Curry Chickpea Kale Burgers and Crisp Baked Sweet Potato Fries

Curry Chickpea Kale Burgers and Baked Sweet Potato Fries Recipe [Vegan]

For the Burgers:

* 1 can chickpeas, drained and rinsed
* 2 cups kale leaves, stems removed and chopped
* 2 tablespoons curry powder
* 1 teaspoon cumin
* 1/4 cup rolled oats
* 1/4 cup breadcrumbs
* 1 tablespoon lemon juice
* 1 minced garlic clove
* Salt and pepper to taste

3 tablespoon olive oil, divided
1 cup yellow onion, chopped
3 cloves garlic, minced
1.5 cups cooked chickpeas, rinsed
Two cups of curly kale leaves, stems discarded, thoroughly washed, and coarsely chopped for optimal texture.
Two teaspoons of bright, zesty freshly squeezed lemon juice.
1/4 cup sunflower seeds
1/2 cup instant oats
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon pepper
1 teaspoon salt

1 head garlic
2 cups cooked chickpeas, rinsed
juice of 1 lemon
2 teaspoons curry powder
1/4 cup fresh parsley
1/2 teaspoon salt
1/4 cup full-fat coconut milk
2 tablespoons olive oil

4 burger buns, toasted
Romain lettuce
mushrooms, sliced and sautéed
pickled red onions
1 avocado, sliced

2 medium sweet potatoes
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper

Prep a flavorful plant-based meal with these step-by-step instructions for Curry Chickpea Kale Burgers and Baked Sweet Potato Fries.

Heating one tablespoon of olive oil in a well-seasoned cast-iron skillet or a conventional sauté pan is an excellent way to start.
Caramelize minced garlic and chopped onion in a pan by sautéing them together.
While a food processor is running, blend together the chickpeas, kale, lemon juice, sunflower seeds, oats, spices, and the remaining two tablespoons of olive oil in harmony. Caramelize the garlic and onions, then blend them with a gentle pulse until the mixture reaches a silky consistency that can be shaped into a cohesive patty.
Shape the chickpea mixture into four patties. Recoat the sauté pan with a light layer of oil and sear the patties over medium heat for approximately 3 minutes per side, or until a rich golden-brown crust forms on the bottom.

Roast your garlic: discover the simple steps to unlock its rich flavor. With the motor running, process the mixture of chickpeas, lemon juice, curry powder, parsley, and salt until smooth and well combined. Pulse.
As you process the chickpeas, slowly add the coconut milk and olive oil to combine.
Continue to pulse until smooth. To ensure a seamless texture, incorporate additional olive oil into your mixture.

Preheat oven to 450°F. Lay a sheet pan with aluminum foil and lightly mist with a non-stick cooking spray for effortless food release and cleanup.
If you prefer your French fries without skins, peel the sweet potatoes. I didn’t mind the texture of my potato’s natural exterior. Slice the potatoes into uniform quarter-inch thick slivers.
Toss the strips with olive oil, salt, pepper, and a pinch of cayenne to create a harmonious balance of flavors.
Arrange a uniform layer of seasoned fries on the sheet pan. Roast in a preheated oven at 375°F (190°C) for 20-30 minutes, or until crispy and golden brown, stirring every 10 minutes to ensure even cooking.