Dried chickpeas will double/triple in size. Be sure to add extra water and use a large container to allow room to expand. Cover and keep on the counter overnight. If in a hurry, you can substitute for canned chickpeas instead.
In a small bowl, combine 2 tbsp of ground flax with 6 tbsp of water. Mix and let sit.
Sauté onions and garlic for 6 minutes or until translucent, over medium heat. Add in kale, give it a mix and turn the heat off. Remove the pan from the heat.
Pulse chickpeas in a food processor or blender until about crumbly and half finely ground. Alternatively you can mash them by hand.
Transfer to a large bowl and mix everything together. Including flax eggs, tahini, lemon zest, rice flour, parsley and seasonings. Folding in the kale mixture and adjusting spices to taste.
Wrap and store in the fridge for 20 minutes to chill.
Preheat oven to 375 F.
Remove and form into patties. I used about 1/3 cup worth per burger.
Bake for 35-40 minutes on the center rack, flipping halfway. You can add cooking spray or a touch of oil if you would like to crisp them up even more. Alternatively you can pan fry over medium heat, about 4-5 minutes on each side.
Serve hot on a toasted bun with rainbow slaw, avocado slices and sriracha tahini.
*You can substitute for any flour. I'd recommend all-purpose, a GF blend or brown rice.*Rainbow slaw is a mixture of shredded cabbage, purple cabbage and carrots. You can also add kale, like my kale slaw recipe.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/kale-falafel-burgers-with-rainbow-slaw/