In a medium skillet, saute your onion, bell pepper, mushrooms, and garlic in 1 tablespoon of extra virgin olive oil, just until your mushrooms have cooked down, and your onions are soft.

Meanwhile, mash your garbanzo beans. I have done this with my hands in a bowl and with a small food processor. Either method works just fine and doesn't take long at all.

In a medium mixing bowl, combine mashed chickpeas with sauteed onion, garlic, mushrooms, and bell pepper.

Add remaining ingredients (except water and soy sauce) to your mixing bowl. Make sure all of your dry seasonings are well incorporated with gluten flour and other ingredients before adding your water and soy sauce. (Feel free to use your hands.) This will ensure that all of your seasonings are distributing evenly throughout the patties before the water activates your gluten flour and makes mixing more difficult.

Add water and soy sauce to your mixing bowl and use your hands to form either 4 large patties, or 8 smaller slider patties.

In a clean skillet, heat about 1 1/2 - 2 tablespoons (or a little more, if needed) of extra virgin olive oil on medium to medium-high heat for about 30 seconds. Fry your patties for about 1 minute on each side, or until golden brown.

Serve immediately on your favorite burger buns with all the trimmings.