Preheat oven to 350 F. Line a baking sheet with parchment.
In a small bowl, combine the ground flaxseed and warm water, and set aside.
Place the chickpeas in a large bowl, and use a potato masher to mash them. Set aside.
Grate the apples on the large side of a box grater. Place the grated apples in a fine mesh sieve over a bowl, and squeeze or press out as much of the juice as you can. Transfer the grated apple to the bowl of chickpeas. Add the flax/water mixture, rolled oats, chopped parsley, onion, tamari, liquid smoke, chili powder, cumin, basil, and lots of black pepper, and stir until well-combined.
Lightly wet your hands, and form the mixture into six patties, pressing firmly to help them hold their shape. Set them on the parchment-lined baking sheet as you go. Bake 20 minutes, then flip them over and bake an additional 15-20 minutes, until browned. Enjoy with all your favorite fixings.