Digestive Nutrition Clinic - Vegan Chickpea Burger

Ingredients

• 3 tablespoons (31g) freshly ground golden flaxseeds
• 9 tablespoons (135ml) warm water
• 2 cups leeks (100g), soft green part only, finely sliced
• 1 cup (50g) spring onions, soft green part only, finely sliced
• 2 tablespoons (30g) extra virgin olive oil
• 1 cup (200g) grated carrot
• ½ cup (70g) grated zucchini, squeeze excess moisture and then weigh
• 1 cup (170g) canned chickpeas in carton packaging, mashed
• ¼ cup (25g) fresh parsley, chopped
• ½ cup (50g) sunflower seeds, toasted
• 1 tablespoon (15g) tamari
• 1 teaspoon (5g) cumin
• 1 teaspoon (5g) oregano
• 1 teaspoon (5g) salt
• 1 tablespoon (15g) extra virgin olive oil
• 1 cup quinoa flakes or ground gluten-free rolled oats (if tolerated)*