Hydrate the ground flaxseed with water (½ cup) in a small bowl and let it sit.
Soak the cashews and sunflower seeds in hot water. Let it sit for about 10 minutes.
Peel the carrots and add these to the food processor. Add the cooked brown rice, garlic and blend. It should look like in the below image. Empty the contents into a large bowl.
Add the black and kidney beans as well the mushroom and parsley to the food processor. Blend until a paste is formed. Empty the contents into the same large bowl.
Strain the cashews and sunflower seeds and place these in the food processor. Pulse several times then add the ground flaxseed mixture and blend. Empty the contents into the the same large bowl.
Add chopped onion, umami, salt and ground pepper to the large bowl and mix well. Taste and add more spices if needed.
Use the medium size cookie scoop to scoop up the mixture and lay it on parchment paper on a baking tray.
Bake (convection bake) 35 minutes at 330 F (165°C). Increase temperature to 350 F (176° C) if you use the regular bake cycle instead of convection bake.