Cook the farro in a medium saucepan over medium heat with olive oil for 5 minutes, then add water and salt; bring to a boil and simmer for 25 minutes.

Sauté onion, carrot, and garlic in olive oil for 5 minutes until softened, then add red pepper flakes and salt, and let cool slightly.

In a food processor, blend most of the cooked black beans and fresh herbs into a chunky puree and transfer to a mixing bowl, reserving some beans for texture.

Combine the reserved beans, cooked farro, sautéed vegetables, flax egg, bread crumbs, chipotles, and pepper in the bowl; mix and chill for 30 minutes.

Form 10 patties from the chilled mixture, compacting them well to hold together during cooking.

Cook the patties in a skillet with olive oil over medium-low heat for 4-5 minutes on each side until golden brown.

Serve the patties on buns with toppings like lettuce, vegan mayonnaise, sliced tomatoes, or avocado.