Heat oven to 400°. Line cookie sheets with foil or parchment.
Put roughly chopped veggies into a food processor. Add spices & pulse 10 to 20 times until coarsely ground.
Spread veggies onto one of the cookie sheets. Pat down with spatula. Roast 15 minutes. Stir if browning too fast.
Meanwhile, put drained beans on the 2nd cookie sheet in one layer.
When veggies have roasted 15 minutes, stir and press into a thin layer again.
Put both cookie sheets into the oven and roast till beans begin to split and veggies look toasted (about 15 minutes).
Add nuts, spinach and fresh herbs to rinsed & dried food processor. Pulse til they are about the size of breadcrumbs.
Add cooled beans & pulse 5 to 10 times.
Add roasted veggies, breadcrumbs, eggs & tomato paste into food processor. Pulse until just combined. Don't pulse too much!
Put mixture into a bowl and fold in the cooked rice.
Make patties. Your can refrigerate up to 24 hours. Or cook and freeze them wrapped in foil for up to 3 months.