If using sprouted garbanzo beans: steam them until just tender, about 10 minutes. If using canned garbanzos: drain and rinse well. Transfer the cooked or drained garbanzos to a food processor.

Add the 4 eggs and 1/2 teaspoon fine-grain sea salt to the food processor. Pulse and puree until the mixture is the consistency of a very thick, slightly chunky hummus, stopping to scrape down the sides as needed.

Transfer the pureed garbanzo mixture to a large mixing bowl. Stir in 1/3 cup chopped fresh cilantro, the chopped onion, the grated zest of one large lemon, and 1 cup chopped micro sprouts.

Add 1 cup toasted whole-grain bread crumbs and stir to combine. Let the mixture rest 2–3 minutes so the crumbs absorb moisture. The mixture should be moist but hold together.

If the mixture is too loose to form patties, add additional bread crumbs a tablespoon at a time until it firms enough to hold shape. (Do not add other ingredients.)

Divide the mixture into 12 equal portions and shape each portion into a patty, pressing gently to compact so each patty holds together.

Heat 1 tablespoon extra-virgin olive oil in a heavy skillet over medium-low heat until hot but not smoking. Working in batches (about 4 patties per batch to avoid crowding), add patties to the skillet, cover, and cook 7 to 10 minutes, until the bottoms begin to brown. If there is no browning after 10 minutes, raise the heat slightly.

Flip the patties and cook the second side about 7 minutes more, or until golden and cooked through. Transfer cooked patties to a wire rack while you cook the remaining batches.

Let the patties rest briefly on the wire rack before serving.