• Heat oven to 400°. Line cookie sheets with foil or parchment.
• Put roughly chopped veggies into a food processor. Add spices & pulse 10 to 20 times until coarsely ground.
• Spread veggies onto one of the cookie sheets. Pat down with spatula. Roast 15 minutes. Stir if browning too fast.
• Meanwhile, put drained beans on the 2nd cookie sheet in one layer.
• When veggies have roasted 15 minutes, stir and press into a thin layer again.
• Put both cookie sheets into the oven and roast till beans begin to split and veggies look toasted (about 15 minutes).
• Add nuts, spinach and fresh herbs to rinsed & dried food processor. Pulse til they are about the size of breadcrumbs.
• Add cooled beans & pulse 5 to 10 times.
• Add roasted veggies, breadcrumbs, eggs & tomato paste into food processor. Pulse until just combined. Don't pulse too much!
• Put mixture into a bowl and fold in the cooked rice.
• Make patties. Your can refrigerate up to 24 hours. Or cook and freeze them wrapped in foil for up to 3 months.

How to cook the patties

• Add 1 Tbsp oil & heat skillet over medium-high heat. Pace in pan.
• Cook till heated through, firm & brown on both sides, 4-6 minutes.
• Reheat frozen, cooked patties in 350° oven 15-20 minutes.