First prepare the freekeh and quinoa. I cooked these two separately; however, I realized after that they have the exact same cooking method and time, so I am going to assume that they can be cooked in one pot (don't quote me on this though ;)
As the grains cook, roughly chop your beets and add them to a large food processor. Pulse until the beets until chunky. Add the cooked and drained chickpeas and tahini to the beets and process again to mix and mash (but take care not to puree).
In a large mixing bowl add the minced garlic, grated ginger, onion, orange zest, chopped cilantro, parsley, chili powder, cumin, salt and pepper. Mix well to combine. Add the Beet and chickpea mixture, as well as the lightly beaten egg and rolled oats, to the garlic mixture and stir well until fully combined*
Once the freekeh and quinoa have finished cooking and have cooled(!), add to the beet mixture and mix well.
Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper (you may need two baking sheets).
Shape the mixture into patties by hand and carefully transfer to your lined baking sheet.
Bake the patties for approximately 25-30 minutes, or until they have a crisp outer layer (cooking times may vary depending on size of patty).
*If mixture seems particularly wet or soggy, add an additional 1/4 cup rolled oats
FOR THE SWEET POTATO FRIES
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl toss the cut sweet potatoes with the olive oil and spices to coat. Transfer to your prepared baking sheet and arrange them in a single layer (as best you can, or use two baking sheets). Bake for 25 minutes or until crispy and browning at the edges.
Assemble your burgers. I topped mine with a few sweet potato fries, mashed avocado and microgreens, but feel free to add your favorites!