If you do not already have cooked quinoa, prepare it at this time — 2/3 cup uncooked quinoa will yield ~2 cups cooked.

Shred zucchini using either the coarse side of a box grater or the grater attachment of a food processor. Transfer to a clean towel and squeeze out excess moisture. Set aside.

Heat rimmed skillet over medium heat, add oil (or water), onion, and garlic. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add zucchini and sauté for another 2 minutes. Lastly, add chopped greens and stir to slightly wilt. Set aside.

Prepare chickpea “eggs” by combining chickpea flour and water in a small bowl. Stir to combine. It should be a runny paste. Adjust texture as needed. Set aside.

To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa, salt, and fresh dill and stir. Then add chickpea mixture and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.

Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand. Grill on the medium heat area of your grill until golden brown, about 4 minutes on each side.

Serve hot with garnishes of choice, such as lemon juice, yogurt (regular or dairy-free), hummus, a garlic dill sauce, or fresh dill (all optional). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating. Enjoy!