In a medium saucepan, add olive oil over medium heat. Toast farro for about 2-3 minutes until fragrant, then add water, bring to a boil, reduce heat to low, cover, and simmer for 25 minutes until tender.

Heat remaining olive oil in a skillet over medium heat. Add diced onion, minced garlic, and chopped carrot, sauté for about 5 minutes until softened. Stir in red pepper flakes and salt, then remove from heat.

In a food processor, combine one can of drained black beans with chopped cilantro and parsley. Pulse until chunky but well blended. Transfer to a mixing bowl, adding reserved whole beans, cooked farro, sautéed vegetables, flax egg, breadcrumbs, chipotles, and pepper. Mix thoroughly and refrigerate for 30 minutes.

Shape the mixture into ten patties, each about 3 inches wide and ¾ inch thick. Set aside on a plate as you prepare to cook them.

In the same skillet, heat a couple of tablespoons of olive oil over medium-low heat. Carefully place patties in the skillet and cook for about 4-5 minutes on each side until golden brown.

Transfer cooked patties to toasted buns. Customize with fresh lettuce, mayo, cheese, or preferred toppings. Serve immediately.