On the stovetop, add the oil to a pan and heat over medium-high heat. Once hot, sauté the onion until soft and translucent, about 3-4 minutes. Add the jalapeño, chopped bell pepper, minced ginger and garlic, pinch of salt and pepper and the tamari to the pan. Sauté for 5-7 minutes, or until soft. Turn off heat and set aside.

Meanwhile, finely shred the zucchini, carrots and edamame in a food processor until loosely shredded. Transfer to a large bowl. Next, rinse and drain the beans and add to the food processor to blend until mostly mashed. You may have to scrape the sides down in between blending. Transfer to the same large bowl.

In a small bowl, combine and mix all ingredients for the dry mixture (gluten free flour, coconut flour, ground flax, sea salt, black pepper). Transfer this dry mixture and the sautéed onion and veggie mixture to the large bowl.

Mix everything together until well combined (your hands will work best!). It also helps a lot if your hands are wet to prevent sticking. Then form into 8 patties. Lay them flat on a plate and cover with plastic wrap.

Refrigerate for 20 minutes to set.

Remove veggie patties from refrigerator and heat up the same pan on medium heat. Spray with nonstick spray or melt coconut oil and cook each patty until golden/browned, about 4 minutes on each side. You can also grill them!

Serve on a large lettuce leaf or a bun with tahini or sauce and whatever other toppings you would like.