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Chickpea-Summer Squash Veggie Burger

Chickpea-Zucchini Burger

  • Author: Nele Liivlaid
  • Total Time: 25 minutes
  • Yield: 4 - 5 servings 1x


Here’s to tasty and juicy gluten free chickpea-zucchini burger! I made those for lunch yesterday and I must say the boys where super-happy to find veggie burger on their plate. I prepare veggie patties quite often, but not in the form of burgers.


  • 2 cans or about 450g unsalted chickpeas
  • 6 two-centimetre thick leek slices
  • 3 garlic cloves
  • 1 tsp. turmeric
  • A small handful of soaked walnuts
  • 1 tbsp. of ground flax seeds
  • Himalayan salt and black pepper to taste
  • 1 big summer squash, finely grated
  • 1 heaped tbsp. rice flour


  1. Finely grate the summer squash and place it in a big bowl.
  2. If you use canned chickpeas, rinse them well. Place the chickpeas, garlic, leek, walnuts, flax seeds and turmeric with sea salt and black pepper into a food processor. Process well. Scrape the sides with a spoon and process again.
  3. Pour this mixture into a bowl of summer squash. Mix well with a spoon or use your hands. Add rice flour and mix again. I find using my hand the most effective. Now, depending on how much liquid you got from the summer squash, you might want to add a few tablespoons of water or plant-based milk.
  4. Take a baking sheet and cover it with parchment paper. Take one heaped tablespoon of the batter at a time, form a nice patty and place it on the baking sheet.
  5. Heat oven to 190°C (375°F) and bake for 25-30 minutes. They firm up as they cool down.
  • Cook Time: 25 minutes
  • Method: Baking

Keywords: veggie burger

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