Make the flax egg: In a small bowl, stir ground flaxseed with water. Let it sit 5–10 minutes until thick and gel-like.

Mash the chickpeas: Add chickpeas to a large bowl and mash with a fork or potato masher. Aim for a mostly mashed texture with some small chunks for bite.

Add flavor: Stir in corn, green onions, garlic, lemon juice, smoked paprika, cumin, salt, pepper, and herbs if using.

Bind the mixture: Add the flax egg and breadcrumbs or oat flour. Mix until it holds together when pressed. If it’s too wet, add more crumbs 1 tablespoon at a time. If too dry, add a splash of water or lemon juice.

Form patties: Divide into 8 small or 6 medium patties. Press firmly so edges are smooth and compact.

Chill (optional but helpful): Refrigerate the patties for 15–20 minutes to firm up. This helps them crisp and hold together.

Make the aioli: In a bowl, mix vegan mayo, chipotle, lime juice, garlic, and salt. Adjust heat and acidity to taste. Set aside.

Cook the patties: Heat oil in a large nonstick skillet over medium heat. Add patties and cook 3–4 minutes per side until deeply golden and crisp. Don’t overcrowd the pan. For air fryer: spray lightly and cook at 400°F (200°C) for 10–12 minutes, flipping halfway.

Serve: Plate with chipotle aioli, lemon or lime wedges, and a simple salad or grain bowl. They’re great in a bun, pita, or lettuce wraps.