A recipe based on my own falafel recipe. Pictures follow.

Ingredients:
1 1/2 cup just sprouted black beans
1 1/2 cup just sprouted chickpeas
1 large onion (can’t really be too big)
2 cloves of garlic
3 whole small celery stalks OR the top halves of 2 large celery stalks including the leaves (the most important part) – (this can be switched for 1 cup of chopped parsley but celery is much easier to wash the bugs off).
1 Tbsp cumin (or to taste)
2 tsp salt (or to taste)
1/4 tsp ground coriander seeds (or to taste)
1/2 tsp course ground black pepper (or to taste)
1/3 cup quinoa flour
1/3 cup white wheat flour (for a gluten free option, simply replace this with additional quinoa flour, but beware, they might not hold their form as well.

If, unlike myself, you have a food processor that can fit all this at once you can chop everything except the flours together until you get a grainy or sandy consistency.

WARNING: DO NOT over grind until it becomes pasty/humusy.

I always then mix the flours in by hand, with the spices if i forgot to grind them with the rest. When mixing the flour, be sure to not add too much, you just want it to hold together but still be very sticky and wet, or they will fall apart when you try to cook them.

Then fry in a hot pan with oil, the amount of oil is up to you, i use a frying pan with about 1 mm of oil in the bottom, you can deep fry them as well though, so it’s up to you. Do not overcook. if your pan is not hot enough, they may be done before they are brown and overcooking will make them tough and dry.

Must serve fresh, they loose their hamburger consistency after refrigeration.
Serve on a bun or with rice or pasta or whatever you usually serve with hamburgers or chicken patties.