Wash hands with soap and water.
Place frozen vegetables in a microwave-safe bowl and cook on high for 2 minutes. The vegetables may still be partially frozen. They will be cooked completely in the finished chickpea burgers.
In a blender or food processor, add vegetables, garbanzo beans, seasonings, ketchup, and oil. Pulse five to six times to mix.
Add the water and blend until smooth.
Pour mixture into a large bowl. Add bread crumbs and eggs.
Wash hands with soap and water after handling raw eggs.
Stir until thoroughly combined.
In a large pan over medium heat, add the oil. Drop the mixture by large spoonfuls into the pan and flatten slightly.
Cook the patties on one side for two minutes.
Turn patties over and cook until internal temperature reaches 160 °F on a food thermometer.
If using a whole cabbage, scrub it with a clean vegetable brush under running water before shredding.
Serve the garbanzo bean burgers over shredded cabbage.
Suggested toppings: Greek yogurt, light sour cream, or aioli mustard.
Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food. Leftovers stored in the refrigerator should be consumed within 3 to 4 days.