Name: Chickpea and Summer Squash Veggie Burger
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cans chickpeas; ½ cup leeks (can substitute onion); 3 garlic cloves; 1 tsp turmeric; A small handful of soaked walnuts; 1 Tbsp ground flax seeds; 1 big summer squash, finely grated; 1 Tbsp rice flour; Pepper and salt to taste

By Nele Liivlaid

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This delicious burger is a celebration of summer produce straight from the garden. What really sets it apart are the leeks and summer squash.

Prep: 20 mins Cook: 30 mins Total: 50 mins Yield: 4-5 servings

Gluten Free Low Sugar Soy Free

Ingredients

2 cans chickpeas
½ cup leeks (can substitute onion)
3 garlic cloves
1 tsp turmeric
A small handful of soaked walnuts
1 Tbsp ground flax seeds
1 big summer squash, finely grated
1 Tbsp rice flour
Pepper and salt to taste

Instructions

1. Finely grate the summer squash and place it in a big bowl.
2. Rinse chickpeas. Then place the chickpeas, garlic, leek, walnuts, flax seeds and turmeric with salt and black pepper into a food processor. Process well. Scrape the sides with a spoon and process again
3. Pour mixture into a bowl with grated summer squash. Mix well. Add rice flour and mix again.
4. Take a baking sheet and cover it with parchment paper. Form the mixture into patties and place on the baking sheet.
5. Heat oven to 375F and bake for 25-30 minutes. They will firm up as they cool down.