Chickpea Veggie Burger with Fried Halloumi

serves 2

2 whole wheat buns

1 15 oz can garbanzo beans, drained

6 oz porchini mushrooms, diced

1/2 red pepper, diced

1/2 cup cut kale leaves (about 3 stems)

2 thick slices halloumi cheese

1 egg

1/4 cup breadcrumbs

1 1/2 tbs chickpea flour

4 tsp olive oil, divided

1 tsp cumin

3 tsp garlic powder

salt and pepper

Divide garbanzo beans in half. Warm 1 tsp of olive oil over medium high heat in a small skillet. Add half garbanzo beans, 1 tsp garlic powder, salt and pepper. Fry the garbanzos until golden brown and set aside. Clear the skillet, and cook mushrooms with 1 tsp olive oil until well browned, about 5 minutes. Remove from heat and set aside.

In a food processor, pulse to combine remaining garbanzo beans and cooked mushrooms until a coarse mixture forms. Remove from food processor and mix in a small bowl with cooked garbanzo beans, red pepper, egg, breadcrumbs, chickpea flour, cumin, 2 tsp garlic powder, and salt and pepper. Fold to combine and form two large patties.

Toss the cut kale with 1 tsp olive oil,salt and pepper, set aside to soften.

In a large skillet over medium-high heat, warm 1 tsp olive oil until shimmering. Cook patties for 3 minutes, then flip and cook for an additional 3 on the other side, until a crust forms. Cover skillet, reduce heat and cook an additional 3 minutes. Set aside.

Meanwhile, in a separate pan, warm 1 tsp of olive oil over medium-high heat. Fry the halloumi slices until golden brown on each side. To assemble sandwich, place chickpea patty on bun and top with halloumi and kale.