Put the ground flax seeds in a small bowl with 1/4 cup filtered water, swirling to mix. Set aside to gel.

Rinse and drain the salmon and add to a bowl.

Pulse the herbs in one-second pulses in a food processor until finely minced. Scrape out into the bowl.

Add the rinsed, drained chickpeas to the food processor and pulse until a chunky paste. Add to the bowl.

Add the remaining ingredients and mash with a spatula until well combined. Turn over a few times to make sure you don't have any unmixed ingredients like mayo, herbs, or flax seed gel.

Form into patties using an ice cream scoop (I use a #24 scoop, which is 3 T). Place on a baking sheet lined with parchment or a silicone sheet. Flatten with your hand. Refrigerate at least 30 minutes to firm up. (You can skip this step but be aware the patties will be very tender and will need to cook a bit longer.)

To bake: Preheat oven to 375. Bake for 18-20 minutes until golden brown.

To fry: Heat 1-2 tbsp extra-virgin olive oil in a nonstick pan over medium-high heat, swirling to coat. Add the patties, cooking in batches if necessary, about 5-6 minutes per side until crispy, golden brown, and firm inside.