On the stovetop, add the oil to a pan and heat over medium-high heat. Once hot, sauté the onion until soft and transluscent, about 3-4 minutes. Meanwhile, finely shred the carrots in a food processor. Add the chopped bell pepper, shredded carrots, minced garlic and pinch of salt and pepper to the pan. Sauté for 5-7 minutes, until soft. Turn off heat and set aside.

If you don’t have oat flour, add oats to a food processor and blend them into a flour. Otherwise. add the oat flour, ground flax, nutritional yeast, turmeric, sea salt, black pepper and paprika. Blend until well combined and transfer this dry mixture to a large bowl.

Into the food processor add the chickpeas and blend until mashed. You may have to scrape the sides down in between blending. Transfer to the large bowl. Then add in the sautéed onion and veggie  mixture.

Mix together until well combined with your hands. It is the best way! It also helps a lot if your hands are wet to prevent sticking. Then form into 6-7 patties. Lay them flat on a plate and cover with plastic wrap.

Refrigerate for 20 minutes to set. Meanwhile, blend all ingredients for the Tahini Beet Sauce in a Nutribullet, until smooth and creamy. Set aside.

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

Serve on a bun with lettuce, tahini beet sauce, and whatever other toppings you would like.