In large bowl combine: 1 red onion (small dice), 1 large carrot (grated), large handful baby spinach (roughly chopped), 1-15oz can chickpeas (rinsed + drained), 2 tbsp nutritional yeast, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2-3/4 tsp chili powder (or to taste), 3/4 tsp chipotle. Mix well. Add 1-1/2 cups cooked quinoa and mix until evenly incorporated. Add salt to taste
In separate bowl, add 2 cups garbanzo/chickpea flour + 1/4 tsp salt. Gradually add water while mixing until consistency of thick pancake batter. (Should be about 1 cup water.) Add batter to chickpea vegetable quinoa mixture and mix well to combine. Salt to taste. Let sit about 10 minutes. Use hands to form patties of desired size, about 3/4 inch thick. Either pan-fry in a little oil in non-stick skillet or for oil-free bake at 375F on lined sheet until very golden brown (about 25 minutes). For both methods, flip half way