In a medium saute pan, heat the vegetable broth. Add the onion and cook until softened. About 3 minutes. Add the garlic and cook for another minute adding a little more vegetable broth if sticking. Add the cumin, coriander, cayenne, salt and pepper and cook for another minute. Put the onion mixture into a food processor. Add the garbanzo beans, flax eggs and bread crumbs. Pulse until the mixture is blended but not smooth. Add the fresh cilantro and give it another pulse
Taste mixture and adjust seasonings. I like to add a couple of dashes of hot sauce to the mixture and pulse another few seconds.
Place the mixture into a bowl. Add the chickpea powder into another small bowl.
Form the mixture into 6¼-cup patties. Dust each pattie with chickpea powder.
Serve the cakes with vegan sour cream, scallions, lemon or lime wedges or an avocado mash.
You can also serve them on top of a fresh veggie bowl.
Place the chickpea patties on the baking sheet leaving room between each pattie.
Cook for 30 minutes or until brown and crusty on outside.
**To make flax eggs - whisk together 2 tablespoons of ground flax seed with 5 tablespoons of water. Place in refrigerator for 15 minutes to thicken
Recipe by Ordinary Vegan at https://ordinaryvegan.net/plant-based-diet/