Savory, filling, and coming in at around 100 calories a piece, these veggie burgers beat store-bought any day.
Prep Time:15 mins
Cook Time:35 mins
Total Time:50 minutes
2 cups dried fava beans
2 cups of red kale, chopped
1/2 cup frozen and thawed peas
1 Tablespoon chickpea flour
3–4 Tablespoons olive oil
2 Tablespoons water
2 teaspoons sea salt
1/2 Tablespoon white wine vinegar
Soak fava beans overnight, at least 12 hours. Remove the shells.
Boil fava beans for 10-15 minutes, until soft, then drain and set aside.
Preheat the oven to 375º and line a baking sheet with parchment.
Heat 2 Tablespoons of oil in a skillet over medium heat. Sauté the shallot for 3 to 5 minutes, then add kale and peas, 1/2 Tablespoon of vinegar, and about 2 Tablespoons of water. Sauté for 5 minutes, or until kale looks wilted and tender.
In a food processor, give the sautéed mixture a few quick pulses. Do not over-process; this adds texture to your burgers! Empty the mixture into a large bowl.
Next, blend the fava beans with about 1 Tablespoon of olive oil in the food processor until smooth.
Add the pureed beans to the bowl, 1 teaspoon of sea salt, 1 Tablespoon of chickpea flour, and 1 1/2 Tablespoons of olive oil. Use a spoon to mix until well-combined.
Use 1/4 cup as your guide and shape the mixture into patties, placing them onto the baking sheet as you go. You will end up with 7 or 8 total.