Peel and grate 2 cups of uncooked beets - your hands will turn bright red here!
Preheat the oven to 350°F.
Chop 1 cup of parsley and add to the bowl.
Add the garlic, cumin, and dried dill.
Process the oats in a food processor until they are coarsely ground. Add the chickpeas and pulse a few times until they are partially mashed (you still want to have a few whole ones left).
Add the chickpea/oat mixture to the veggie mixture.
In a small bowl, whisk together the flaxseed and water. Let sit for about one minute. Mix this into the bigger bowl.
Add the oil and fresh-squeezed lemon juice to the big bowl. Stir until everything is fully combined and starting to stick together.
Place parchment paper on a cookie sheet or grease it with olive oil.
Form the burgers with your hands and place them on the cookie sheet.
Bake at 350°F for about 18 minutes on each side (flipping them over in between).