Step 1

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.

Step 2

Stir the flaxmeal and water together in a small bowl and set aside.

Step 3

Heat the oil in a small skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and chili powder and sauté for 1 minute.

Step 4

To the bowl of a food processor add the chickpeas, farro, carrots, walnuts, and sautéed onion mixture. Pulse a few times to combine.

Step 5

Add the almond butter, BBQ sauce, salt, pepper, flax mixture, and breadcrumbs. Pulse several times to combine, stopping to scrape down the sides as necessary. The mixture should be well mixed, but still a bit chunky. Do NOT purée completely. It should come together easily when pressed into a ball in your hand.

Step 6

Divide the mixture into 6 equal parts. Press the mixture into a burger mold and press to compact. Repeat with the remaining mixture. Alternately, you can form these patties by hand, but they will be more delicate.

Step 7

Bake the burgers for 12 minutes, gently flip them over, and bake another 10 to 12 minutes. Spritzing each side of the burger before baking with cooking spray will help to darken the color, but is not necessary. Alternately, you can pan fry these burgers on medium for about 10 to 15 minutes each side, but they will be more delicate.

Step 8

Let the burgers sit for at least 5 to 10 minutes after baking to help them stay together.

Step 9

Serve on burger buns with the toppings of your choice.