Skip to main content

Kale Burger

fala kale burger

A new Fala Bar favorite, the vegan Kale Burger made with a kale falafel patty and topped with house-made Thousand Island dressing, lemony kale, pickled purple cabbage, grilled onion & avocado. It has the California sun written all over it with nutrient dense kale and Fala’s favorite beauty food, avocado, aka The Fountain of Youth.       

  • Duration
  • Cook Time
  • Prep Time
  • 6-7 BurgersServings


Purple Cabbage

  • 1 head purple cabbage
  • 1/2 cup white vinegar
  • Sea salt to taste
  • Black pepper to taste

Lemony Kale

  • 1/2 bunch kale
  • Juice of 1 medium/large lemon
  • 2 tablespoons olive oil
  • Sea salt to taste
  • Black pepper to taste

Grilled Onions

  • 2 red or white onions
  • 2 tablespoon olive oil
  • Equal parts to taste of the following:
  • Paprika to taste
  • Sea salt to taste
  • Black pepper to taste


  • 3 Avocadoes

Thousand Island Dressing

  • 1 cup organic ketchup
  • 2 cups vegan mayo, such as Vegenaise
  • Organic dill pickles (finely chopped)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper

Kale Falafel

  • 2 1/2 lbs dried garbanzo beans (soaked overnight in filtered water)
  • 1 bunch kale
  • 1 bunch cilantro
  • 2 stalks green onion
  • 1/3 white onion
  • 4 cloves garlic
  • 2 tablespoons. sea salt
  • 1 1/2 tablespoons black pepper
  • 2 1/2 tablespoons cumin
  • 3 1/2 tablespoons coriander
  • Juice of 2 squeezed medium/large lemons
  • 6-7 burger buns or cabbage leaves for a gluten-free option



Purple Cabbage:

1. Finely shred purple cabbage by chopping. Place into a bowl and add the remaining ingredients. Massage well with hands to fully submerge the cabbage with the vinegar. This will soften it and help the fermenting process begin, thus making it easier to chew, break down and digest.

Lemony Kale:

2. Add washed and ripped kale (minus the stems) to a bowl. Add remaining ingredients and massage well with hands for the same reason as above with the cabbage.

Grilled Onions:  

3. Cut the onion top and bottom off and remove rings. Place in a jar with the remaining ingredients, mix well, seal jar and let marinate over night in the refrigerator for best results. Then grill or cook on a non-stick pan.


4. Cut into slices and add 4 slices or so to each burger.

Thousand Island Dressing:

Note: Makes 32 oz (stays well in refrigerator for 2+weeks)

5. Add everything to a bowl and mix well.


Kale Falafel:  

6. Rinse the soaked garbanzo beans and add to a food processor to finely shred. Then empty the beans into a bowl. 

7. Add all the remaining ingredients (once washed) into the food processor, ripping them up as you go: kale (minus the stems), cilantro, green onion, garlic, sea salt, black pepper, cumin, coriander and lemon juice.

8. Add the processed garbanzo bean mixture back into the food processor. Mix all together until evenly combined. Grab small handful, pat and smooth out into a burger-sized patty, about a ½ inch thick. Do this until the mixture is gone. 

9. Fry in a deep fryer if you have one, at 350 degrees for 5-6 minutes for each patty, or heat a non-stick pan on high, add a generous amount of grape seed oil and place the burger on pan, flipping until cooked through and a bit crispy around the edges. Cook the remaining.  

Burger Assembly:

Add falafel patty to a warmed up bun (optional to spread with vegan butter) or a cabbage leaf, spread on a large dollop of Thousand Island, handful of lemony kale, 2 tbsp. pickled, cabbage, 3-4 grilled onion rings, and 4 slices of avocado. Enjoy!!