Protein-Packed Curried Chickpea and Kale Veggie Burgers
[Vegan, Gluten-Free]

To Make the Burgers:

1. Heat 1 tablespoon of olive oil in a cast iron pan (or a regular sauté pan). Sauté the minced garlic and chopped onion together to caramelize.
2. Meanwhile, in a food processor, combine the chickpeas, kale, lemon juice, sunflower seeds, oats, spices, and remaining 2 tablespoons of olive oil. Add the caramelized garlic and onions and pulse until the mixture is smooth and comes together enough to mold into a patty.
3. Form four patties out of the chickpea mixture. Lightly re-oil your sauté pan and cook the patties over medium heat for 3 minutes on each side or until they brown on the bottom.

To Make the Hummus:

1. Roast your garlic. In a food processor, combine chickpeas, lemon juice, curry powder, parsley, and salt. Pulse.
2. While processing the chickpeas, pour in the coconut milk and olive oil. Continue to pulse until smooth. For a smoother consistency, add more olive oil.

To Make the Oven-Baked Sweet Potato Fries:

1. Preheat oven to 450°F. Line a sheet pan with foil and spray with non-stick cooking spray.
2. Peel the sweet potatoes if you prefer skinless fries. Cut the potatoes into 1/4-inch thick strips.
3. Place the strips in a bowl and toss with olive oil, salt, pepper, and cayenne until coated.
4. Spread seasoned fries in an even layer on the sheet pan. Bake for 20-30 minutes until crisp, tossing occasionally.