In a large bowl, use a fork to mash the chickpeas until they are all smashed. Alternatively, use a food processor to pulse them a few times until chopped but not pasty.

In a small bowl, whisk together the flax meal and water. Let sit for 5 minutes until thickened into a flax egg.

Add the panko, flax egg, garlic powder, onion powder, salt, smoked paprika, and black pepper to the mashed chickpeas and stir until evenly combined.

Form the mixture into small patties and place on a lined baking sheet. Refrigerate for at least 30 minutes to firm up.

Heat a skillet over medium heat and add enough olive oil to coat the bottom. Cook the patties in batches for 3–4 minutes per side, until golden brown and heated through.

Transfer to a paper towel-lined plate to absorb any excess oil.

Serve warm with your favorite dipping sauce or on toasted buns as veggie burgers.