modified from:

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
1 onion, quartered
4 large eggs
1 teaspoon fine-grain sea salt
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 cup chick pea flower
1/2 cup cashews
1 cup toasted whole-grain bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

Process the cashews in a food processor and set aside

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in. Pulse the onions a few times in a food processor. Add the garbanzos. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a stand mixer and stir in the eggs, cashews, and seasoning. Add the breadcrumbs and chick pea flower, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into patties, or six larger patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Consider baking to make sure the eggs are cooked.  Remove from the skillet and cool on a wire rack while you cook the remaining patties.