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Sometimes, you just need a good burger and fries. Look no further than these protein-packed and flavorful curry, chickpea, kale burgers. Make extra sweet potato fries to have for later. You deserve that.

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

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4 burgers

Ingredients You Need for Protein-Packed Curried Chickpea and Kale Veggie Burgers [Vegan, Gluten-Free]

For the Burgers:
  • 3 tablespoon olive oil, divided
  • 1 cup yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups cooked chickpeas, rinsed
  • 2 cups kale, stem removed, rinsed, and chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup sunflower seeds
  • 1/2 cup instant oats
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon pepper
  • 1 teaspoon salt

For the Roasted Garlic Hummus:

  • 1 head garlic
  • 2 cups cooked chickpeas, rinsed
  • Juice of 1 lemon
  • 2 teaspoons curry powder
  • 1/4 cup fresh parsley
  • 1/2 teaspoon salt
  • 1/4 cup full-fat coconut milk
  • 2 tablespoons olive oil

For the Toppings:

  • 4 burger buns, toasted (gluten-free if needed)
  • Romaine lettuce
  • Mushrooms, sliced and sautéed
  • Pickled red onions
  • 1 avocado, sliced

For the Oven-Baked Sweet Potato Fries:

  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper

How to Prepare 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.
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