Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Coat lightly with olive oil.
Drain and rinse chickpeas and pat dry then add to a large bowl. Use the back of a spoon or fork, roughly mash chickpeas. Add flax meal, sunflower seeds, sea salt, garlic powder, onion powder and cumin. Set aside.
In a food processor, pulse rolled oats, beets, carrots, jalapeƱo, tahini and honey until it forms a chunky paste. Add to the chickpea mixture.
Stir all ingredients together until incorporated. Form mixture into 6 patties approximately 3 1/2" x 1 1/2 (a generous 1/3 cup scoop). Place on baking sheet.
Bake patties for 30 minutes or until they're no longer soft to touch and slightly golden brown around the edges. Allow to cool at least 10 minutes before removing from baking sheet and serving.