Baked Kale Chickpea Cake w/ Tzatziki Sauce

This recipe is amazing and the tzatziki sauce is so close to the original, you can't even tell they are vegan. The cakes can be served alone or on top of a salad or in a pita. The sauce is also makes a great dip for veggies and bread.

Baked Kale Chickpea Cake with Homemade Tzatziki Sauce

Makes: 8 Cakes 
Kale and Chickpea Cake Smothered in Tzatziki Sauce


















For Cakes you will need: 


  • 2 Cups de-stemed Kale
  • 1 Can Garbanzo Beans (drained)
  • 3 Cloves Garlic
  • Juice of 1/2 Lemon (about 2 TBS)
  • 1 TBS Oat Flour
  • 1.5 TBS Tahini
  • 1/2 tsp Cumin
  • 1/4 tsp Chili Powder
  • 1 tsp Salt
  • 1 /2 tsp Black Pepper
  • Parsley for garnish


For Tzatziki you will need:


  • 1 tub Sour Supreme
  • 1/2 Cucumber (diced w/ peel on)
  • Juice of 1/2 Lemon
  • 1 TBS Salt
  • 2 TBS Dill (if using fresh dill use 1 TBS)
  • 1 TBS Garlic Powder
  • 1TBS Onion Powder
  • 1 TBS Olive Oil
  • 1 TBS White Wine to Champagne Vinegar


To Make Cakes:

All ingredients combined in food processor

  1. Preheat oven to 350.
  2. Add kale, beans, garlic, lemon, tahini, cumin, chili powder, salt, and pepper to food processor and mix until smooth and well blended.
  3. Place mixture in bowl and stir in the oat flour until well mixed.
  4. Using a tablespoon, spoon mixture onto greased baking sheet and form into even patties.
  5. Place in oven and bake 20 minutes. 
  6. Flip cakes and bake another 10 minutes.
  7. Cool 2 minutes.
  8. Place on serving dish and top with tzatziki and parsley. 


Mixing in the flour

















To make Tzatziki:

Tzatziki Sauce

  1. In a large bowl, combine everything.
  2. Stir until well mixed.
  3. Cover and refrigerate 1 hour to allow flavors to combine.
  4. Can be refrigerated up to 5-7 days. 



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