How long does chickpea and zucchini burgers [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve chickpea and zucchini burgers [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Can I make chickpea and zucchini burgers [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does chickpea and zucchini burgers [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is chickpea and zucchini burgers [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Chickpea and Zucchini Burgers
[Vegan]

Name: Chickpea and Zucchini Burgers [Vegan]
Cook time: 30 min
Yield: 4-5 servings
Cuisine: NO info

NL By: Nele Liivlaid

Author Bio

Nele is passionate about healthy eating and delicious food. However, she developed a more profound... Read More

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These bright veggie burgers are a delicious way to celebrate summer squash season. They are made from a hearty mix of chickpeas and zucchini and are seasoned with garlic, black pepper, and turmeric. Top these moist patties with a dollop of vegan mayonnaise or a drizzle of Sriracha for some... Read More

Ingredients You Need for Chickpea and Zucchini Burgers [Vegan]

1 15-ounce can of chickpeas, drained and rinsed
6 thick leek slices
3 garlic cloves
1 teaspoon turmeric
A small handful of soaked walnuts
1 tablespoon of ground flax seeds
Black pepper
Sea salt
1 large zucchini, finely grated
1 heaped tablespoon rice flour

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How to Prepare Chickpea and Zucchini Burgers [Vegan]

Finely grate the zucchini and place in a big bowl.
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.
Pour this mixture in with the zucchini. Mix well with a spoon or your hands. Add rice flour and mix again. 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.
Take a baking tray and cover it with parchment paper. One heaped tablespoon of batter at a time, form a nice patty and place it on the baking sheet.
Heat oven to 375°F and bake for 25-30 minutes. They firm up as they cool down.