Mhmm! Amazing chickpea burger that is dry and crispy paired with a lusciously creamy avocado- yoghurt sauce with just a hint of tangy. Topped with caramelized onions and served with crunchy kale chips, this sweet, savory, crunchy, creamy creation is a party in the mouth! Best part? Absolutely no additives, preservatives or chemicals. Just plain wholesome delicious food like how it should be! 

1 can garbanzo beans/ chickpeas in water

1.5 tsp cumin

1 tsp each of desired spices – for this recipe I used paprika, black pepper, chili flakes

1 cup all purpose flour/ panko crumbs. 

(For this recipe I used a blend of oat bran, wheat germ and flax meal in a ratio 3:2:1- still 1 cup) 

1tsp Dijon mustard (omitted because I couldn’t find Dijon mustard that wasn’t full of corn syrup or preservatives 🙁 ) 

1 tbsp coconut oil (I omitted this as well because I wanted to pair it with a wet sauce. Add this if you want your patty more moist) 

2 eggs 

Whizz everything in food processor. Shape mixture into flat patties. Place in containers, cover and refrigerate overnight. It might be a little wet at first but will be okay in a few hours.

Place patties on parchment lined oven tray and bake for 10-15 min or till brown and crisp on the outside. 

For the avocado sauce

1 ripe avocado 

1 marigold no sugar added natural yoghurt

1 tsp lemon juice

Whizz in food processor

Place in container and refrigerate till use. 

For the caramelized onions: 

1 large onion cut into rings

1 tsp coconut oil 

Spray pot with a tsp coconut oil. Place onions in pot and stir on medium heat for 2 min. Lower fire to smallest setting and stir every 5 min for about 45min or till onions are dark and sticky. 

Try not to eat it all while its cooking. The smell was so good I kept eating the onions that were stuck to my stirring spoon 😀

For the baked kale chips:

1 bunch kale

1 tsp sea salt

1 tsp black pepper

1 stp coconut oil 

Preheat oven to 180 deg for 5 min. Shred kale into bite sized pieces. Discard stem. Place kale evenly on oven tray. Spritz/ brush oil on leaves. Crack black pepper and salt to taste. Turn down heat to 60 deg and bake in oven for 2 min. Check to see kale is crisp but not burnt. 

Plate and serve. ENJOY!!