1. Soak bamboo skewers in water for 15 to 20 minutes.

2. In a food processor, pulse chickpeas, ¼ cup (60 mL) cilantro, onion, garlic and ginger until coarsely chopped.

3. Add breadcrumbs, flaxseed, soy sauce, lemon juice and cumin. Pulse until smooth. Refrigerate for 10 minutes.

4. Use a ⅓ cup (75 mL) measuring cup to form oval patties. Thread a skewer through each patty lengthwise. Refrigerate for 20 minutes.

5.  Oil grill grate and preheat to medium-high heat. Place skewers on grill.

6.  Cook 4 to 5 minutes until grill marks are visible, then flip and cook 4 to 5 minutes more. Brush all sides with BBQ sauce in the last 2 minutes of cooking.

7. Serve and sprinkle with remaining cilantro. Serve with toasted pitas, lettuce leaves, red onion and sour cream.

Chef’s Secret: Add vegetables like squash or peppers to skewers.

Other option: Preheat oven to 400 °F (200 °C) and bake for 12 to 15 minutes on a baking sheet lined with parchment paper.