Place the Canned Chickpeas (400 g), Canned Red Kidney Beans (340 g), Kale (1 cup), Paprika (1 tsp), Cayenne Pepper (1/4 tsp), Ground Cumin (1 tsp), Lemon (1), All-Purpose Flour (3 Tbsp), Sea Salt (to taste), and Sesame Oil (2 Tbsp) in a blender or food processor and pulse until combined but not smooth. You want some texture.
On a lightly floured surface, divide the mixture into 4 equal pieces and shape them with your hands into round patties, about 2 centimeters thick. Pop them on a plate and place them in the fridge for 10 minutes to firm up.
In a large frying pan, heat more sesame oil and fry the patties for 2 minutes on each side, until golden brown.
In a medium bowl, combine Greek Yogurt (3 Tbsp), Tahini (2 tsp), Honey (2 tsp), Paprika (1/2 tsp), and Sea Salt and Pepper (to taste) and mix well.
Place a nice dollop of the tahini sauce on the base of each of the Whole Wheat Hamburger Bun (4) and spread to the edges. Top with the burgers, Sun-Dried Tomatoes (1/2 cup), Red Bell Pepper (1/4 cup), Lettuce (1 head), another dollop of sauce if you like, and then the bun tops.
Serve and enjoy!
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