Ingredients:

  • 150g peeled butternut squash, diced
  • ½ x 400g can chickpeas, drained and rinsed
  • 50g California walnuts, chopped
  • 1 tablespoon plain flour
  • 1 tablespoon chopped parsley
  • 2 whole meal pittas
  • Salad and fat free Greek yogurt to serve

Preparation:

  1. Cook the squash in boiling water for about 10 minutes or until tender, drain and allow to cool.
  2. Place the chickpeas in a large bowl and add the squash, crush with a potato masher or fork then stir in the walnuts, flour and parsley, season and mix well. Divide into 4 small burgers.
  3. Line the air fryer tray with baking parchment and add the burgers. Air fry for 15 minutes at 180°C until golden.
  4. Remove and add the pittas. Air fry for 2-3 minutes to toast.
  5. Split the pittas open, fill with some salad and top with the burgers and a dollop of yogurt to serve.