Heat 1 tablespoon olive oil in a small frying pan. Add 1 chopped onion and cook over a medium heat until soft. Stir often. Add a clove of chopped garlic and 1 teaspoon ground coriander and a teaspoon of ground cumin. Cook for a further minute or two. Set aside and allow to cool slightly.
Prepare a flax egg by mixing a tablespoon of ground flax seeds* with 2 tablespoons cold water and setting aside to thicken.
Place 200g cooked sweetcorn and the drained chickpeas into a food processor and pulse until well combined.
Add the onion mixture, 100g breadcrumbs, 60g oats, 1 tablespoon chopped parsley and your flax egg and pulse again. Season to taste with salt and pepper.
Line a baking tray with non-stick baking paper. Using your hands (you may wish to lightly oil them) or two spoons divide the mixture one by one into six little patties, flatten them, and place on the baking tray.
Place the baking tray in the fridge for at least 30 minutes to firm up.
When you're ready to cook them pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
Place them back on the baking tray and bake for 15 minutes. Carefully turn over with a spatula and return to the oven for a further 10-15 minutes until golden brown on both sides.
Serve in burger buns with your favourite fillings and chips or wedges on the side.