Preheat oven to 350 degrees F.
In a high speed blender or food processor, pulse blend your cooked garbanzos until they resemble a chunky/crumbly course meal.
Place garbanzo "meal" (for lack of a better term), bread crumbs, gluten flour, yeast flakes, salt, and McKay's "chicken" seasoning (or vegetable bouillon) in a bowl and use your fingers to combine.
Next, mix your soy sauce, olive oil, and water in a cup and stir briskly with a fork or wire whisk. Pour your wet mixture into your garbanzo/gluten mixture, using your fingers to combine.
In a blender or food processor, blend your organic cornflakes until they become course crumbs. You don't want a fine powder, but you don't want any visibly big pieces either. Find a happy medium. :)
Now, you're going to place two small bowls out on your counter. In the first bowl, you're going to combine your unsweetened almond milk, organic cornstarch, and soy sauce. In the second bowl, you're going to mix your organic cornflakes crumbs, yeast flakes, and salt.
Lightly grease a baking sheet with olive oil.
Now, form 1/4 cup sized patties out of your garbanzo/bread crumb/gluten flour dough. You should be able to make at least 8 patties. Dip each patty in your almond milk mixture, then in your cornflake crumb breading. Place the patties about 1 - 2 inches apart on your baking sheet.
Bake patties at 350 degrees for about 10 minutes, flip each patty over, then bake for another 10-12 minutes.
Serve hot, fresh out of the oven, with veggies on a whole wheat bun. Or, store in an airtight container in the fridge to be re-heated later.