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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 cups kale stems removed, rinsed and torn
- 1 15-ounce can chickpeas rinsed and drained
- 3 cloves garlic pressed or minced
- 1 1/2 tablespoon tahini
- 2 tablespoons lemon juice freshly squeezed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 heaping tablespoon gluten free oat flour
- 1 teaspoon coconut oil to grease baking pan
Ingredients
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Instructions
- Preheat oven to 375 degrees.
- Add chickpeas, garlic, tahini, lemon juice, cumin, chili powder, salt, and pepper to a food processor and pulse to combine.
- Add in the chopped kale and pulse until all is well combined. Scrape the mixture from the sides if needed and pulse again.
- Once well incorporated, transfer to a mixing bowl and stir in the oat flour.
- Grease a large baking pan with the coconut oil.
- Form the mixture into small patties, and place on pan.
- Bake for 20 minutes. Flip carefully (bottoms should be nicely browned).
- Bake for an additional 10 minutes on the other side.
- Remove from oven and allow to cool slightly.
- Enjoy with dip or sauce of your preference or serve over salad or in a wrap!
Recipe Notes