Mix the 2 tablespoons of ground flaxseed with 6 tablespoons warm water in a small bowl and set aside for 10 minutes to make the flax eggs.
Chop chickpeas, carrots, celery and cauliflower in a food processor until chunky but not pasty. It’s best to chop separately. Put into a large bowl.
Slice/chop green onions and add to the bowl.
Next add the oats, almond flour, flax eggs and buffalo sauce and mix well.
Mix well with your hands to get everything mashed together well into a firm, but slightly, wet dough.
Once you get the taste you like, allow mixture to set a while so oats soak in some liquid (you can also do this after you shape into burgers). This really helps with consistency so that they are not mushy, but have a firmer bite.
Shape into 4 inch patties, then cook on the stove top over medium heat in a medium sized pan for 4-5 minutes on each side (depending on stove).
Make sure to keep pan covered to help the burger cook throughout and achieve the best texture possible. This helps prevent a mushy burger. Check every few minutes to prevent burning, should be slightly browned when ready.
Allow the burgers to cool a bit to further help set them into a non mushy consistency, then serve on buns or lettuce wraps and with toppings of choice.