I adapted this recipe from one in Prevention Magazine. I changed the type of nuts and some of the veggies.
Here's my recipe:
1 T ground flax
3 T hot water
1/4 c tahini
juice of 1 lemon
1 t tamari
2 tsp maple syrup or agave
1 can chickpeas, drained and rinsed
1/2 cup cashews (or another kind of nut)
2/3 cup baby carrots
1/2 yellow onion
3 cloves garlic
1 large leaf of kale, stripped from stalk
1 t ground cumin
3/4 t salt, optional
1/2 t black pepper
1/2 t cinnamon
1) Combine the ground flax and hot water in a small bowl; mix and set aside.
2) Make the lemon-tahini sauce by stirring together the tahini, lemon juice, maple syrup, and tamari in another small bowl, set aside.
3) Place the chickpeas, cashews, carrots, onion, and garlic in the food processor. Process until everything is finely chopped and mixture is nearly smooth. I had to stop my processor and scrape down the sides several times, and mine was still a bit on the chunky side.
4) Transfer the mixture to a mixing bowl.
5) Process the kale until finely chopped, and add it to the mixing bowl.
6) Add the flax mixture and spices and mix well (I used my hands.)
7) Form into patties and cook on a nonstick skillet until nicely browned on both sides. You could probably bake them, but I haven't tried that yet.
8) Serve with salad and lemon tahini sauce.