Using your KitchenAid® 9-Cup Food Processor, pulse together the chickpeas, corn onions, grilled eggplant, zucchini, paprika, ground coriander and cumin until just combined. Do not over pulse, you want to retain some texture to your patties.
Remove mixture from your Food Processor and into a large sized mixing bowl. Add in the panko, flaxseed meal and lemon zest. Using your hands or a rubber spatula, mix until combined. Add the egg, parsley and season with salt and pepper and mix again until combined.
The mixture can now be placed into the refrigerator overnight in a sealed, airtight container, if prepping a day ahead. Alternatively, you can form the patties and place on a baking sheet or plate, using parchment paper to separate them and then refrigerate. Refrigerate for at least an hour before cooking.
When ready to cook, using your KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet, heat the olive oil in the skillet on the stove over medium high heat and after a minute or so place the chickpea patties in the skillet, I cooked about 3 at a time, and cook on each side for about 5 to 6 minutes, or until nicely browned, slightly crispy and heated through. Repeat with remaining chickpea patties.