Preparation

• Combine the edamame, chickpeas, mushrooms, water, garlic, cumin, soy sauce and salt and pepper in a food processor and process until smooth. Transfer into a large bowl.
  Add the flour and mix well
  Place the bowl in the refrigerator for 20 to 30 minutes to make it easier to handle when forming the patties.
  Shape mixture into 10 patties.Dust both sides of the patties with chickpea flour or cornstarch.
  Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes on each sides, or until golden brown on both sides.
  Serve on top of a spinach sald, or on a toasted bun.