Make the flax egg by stirring ground flax seeds into the broth. Let it sit and thicken for 5 minutes.
Meanwhile, drain and rinse the chickpeas. Add them to a food processor along with the oat flour, parsley, onions, and seasoning.
Pulse it for a minute or two to combine, coat everything with the flour, an so that the parsley and onions are minced into smaller pieces.
Pour in the flaxseed mixture and blend it until everything is combined. The mixture should look like a wet paste with a few chunks of chickpeas left.
Transfer the mixture to a large bowl, cover it, and place it in the refrigerator for 15 minutes.
Heat a thin layer of cooking oil in a large skillet over medium heat.
Roll ¼ cup-sized balls then press them down into tightly packed discs. Place them on parchment paper or a nonstick mat until the oil is hot.
Add a few patties at a time to the sizzling hot pan. Cook them for 3-4 minutes on each side or until they're golden brown and crispy on the outside.