Ingredients

The following ingredients have 4 Servings
  • 15 ounce garbanzo beans (chickpeas, drained)
  • 2 cups fresh kale
  • 3 cloves garlic
  • 2 tbsp sun dried tomatoes (drained)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1/4 cup Gluten Free oat flour
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • sea salt to taste (I used a generous amount)

Instruction

  • Preheat oven to 350 F. Prepare a baking sheet with parchment paper then set aside.
  • To a food processor or blender, add kale and garlic cloves and process 1-2 minutes to chop the kale
  • Next add all remaining ingredients and blend on high another 2-3 minutes until smooth. Note if the mixture is too crumbly, you can add more a little more oil to make it stick. It should be a slightly gooey, sticky consistency.
  • Using an ice cream scoop, scoop a large amount of batter onto the baking sheet and form with your hands flat into a round patty. Do this for 8 patties. You can adjust them bigger or smaller as you like.
  • Bake for 20-22 minutes until edges are crispy.
  • Remove from the oven, leave on the baking sheet 5 minutes then carefully transfer (they will be fragile) to a wire rack to cool or serve immediately.