In food processor, pulse chickpeas, 1/4 cup (60 mL) cilantro leaves, onion, garlic and ginger until coarsely ground. Add breadcrumbs, flax meal, soy sauce, lemon juice and cumin. Pulse until combined and mixture just comes together. Chill at least 10 min.
Using 1/3 cup (75 mL) portions, shape into oval patties. Thread a skewer through each patty lengthwise. Chill 20 min. Place on greased grill preheated to medium-high. Cook 4 to 5 min., until marked, flip and cook another 4 to 5 min. Brush all sides with BBQ sauce in last 2 min. of grilling.
Sprinkle with remaining cilantro leaves (chopped). Serve with grilled pita bread, thinly sliced red onion and vegan sour cream.
Add chopped vegetables onto skewers such as zucchini or peppers.
Alternatively bake in preheated 200 C (400 F) oven on parchment paper-lined baking sheet for 12 to 15 min.