Vegan Chickpea Quinoa Burgers with Kale Chips & Sweet Potato

These chickpea burgers in particular were one of the best meals I have ever made. A little bit more effort and time to prepare the food paid off in the end! Highly recommended to vegans, vegetarians, and non-vegetarians alike.

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Ingredients:

• 1/3 cup of quinoa cooked
• 15 oz. chickpeas drained and mashed
• 1/2 red onion
• 2 cloves of garlic minced
• 2 tbsp fresh parsley
• 1 tbsp Tapioca Flour or starchy and binding GF Flour
• 2 tbsp olive oil
• 2 tbsp crunchy peanut butter
• 2 tbsp red wine vinegar
• 1 tsp cayenne pepper
• 1 tsp cumin
• Salt & Pepper
• 2 sweet potatoes
• 2 cups of curly kale
• 1 avocado 
• 1/2 tsp tabasco sauce

Directions:

• Measure and boil the quinoa (15 minutes), stirring occasionally.
• Peel and dice the sweet potatoes, boil for 15 minutes, drain and mash. Season to your liking. 
• Drain the chickpeas, mash them in a large mixing bowl. Chop the onion and garlic and add those to the bowl. Add the parsley, spices, olive oil, red wine vinegar, peanut butter and Tapioca flour. Mix thoroughly. 
• Heat olive oil in a frying pan on medium/high heat. Use your hands to pack a tight patty. This will make 6 different patty's. Fry each side for 3-4 minutes, or until golden brown and crispy. Use the spatula to pack the patty tighter since it is fragile when frying. 
• Preheat the oven to 175 C/325 F. Wash the kale, remove the woody stems and dress with olive oil. Use your hands to work the oil into all the cracks. Add sea salt and pepper. Cook for 10-12 minutes.
• Serve the patty's plain or with a bun of your choice. I made a guacamole for the side, and sprinkled tabasco sauce and balsamic vinegar on the patty.