Curry/Chickpea/Kale Veggie Burgers + Baked Sweet Potato Fries (Vegan)

Hey there veggie friends! (And meat-eaters too!) Here's a veggie burger to liven up your Sunday. 

It's been a stormy week in Los Angeles. I'm happy to see rainfall, and I hope the drought is cracking a smile too. I woke up to morning light peaking through my window this morning; a sight I haven't seen since Tuesday afternoon. It's late day now and the grey skies have returned. I am not complaining one bit. 

Veggie burgers are normally a hit or a miss. On road trips I always find myself feeling weary among fast food chains at rest stops. My fellow travelers always seem stoked about their order of a double cheeseburger and fries. Meanwhile, I'm peaking in my greasy bag to find a wrapped up (most likely) microwaved veggie patty that was packaged and first frozen maybe...6 months ago? I try to keep experiences like this to a minimum. 

Sometimes you take a chance by ordering a veggie burger at a restaurant and behold  you receive a fresh patty of vegetables bound by a legume of some sort. If you can't visibly recognize whether a patty is handmade or frozen, your tastebuds should be able to tell you. The best veggie burger I've ever had was from the food truck, Rocket Fine Street Food, during my last week in Providence, Rhode Island. They completely nailed the roasted beet and kale burger down to a T. Bravo, bravo. 

I've made my own fair share of veggie burgers. None of which have been notable enough to blog about, until now. If only I had captured the excitement in my kitchen when my burgers stayed in one piece. This is the first time I've used oats as a binding agent, and I am thrilled with the results! Sorry mr. flax egg, you've been outdone. 

The burger looked really lonely on the plate alone. An immediate solution would have been the multi-colored tortilla chips in my pantry. Impatient me would have thrown some of those on the plate and called it a day. Since I went all out with the burger, I should probably keep up the effort with the side. These baked sweet potato french fries took 25 minutes in the oven. I'll admit, I was so glad I didn't settle for tortilla chips.

Curry/Chickpea/Kale Veggie Burger
Yield: 4 burgers

3 tablespoon olive oil, divided
1 cup yellow onion, chopped
3 cloves garlic, minced
1.5 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

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

4 burger buns, toasted
romain lettuce
mushrooms, sliced and sautéed
pickled red onions
1 avocado, sliced


For 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 4 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. 
For the hummus- 
  1. Roast your garlic (find directions here). 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.
Oven Baked Sweet Potato Fries

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

  1. Preheat oven to 450 degrees. Line a sheet pan with foil and spray with non-stick cooking spray. 
  2. Peel the sweet potatoes if you prefer skinless fries (I did not feel mine). Cut the potatoes into 1/4" 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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© A Little Baker
Maira Gall