Drain the chickpeas and reserve the liquid.
Add the chickpeas and the rolled oats to a food processor and pulse until blended but not to a paste.
Place 1 T of oil in a fry pan and saute the onions, pepper, carrots, green onions and jalapeno until soft.
Add the Franks Red Sauce, garlic powder, red pepper flakes to the veggies, stir and cook for 2 minutes.
Add the chickpea mixture to the veggie mixture and add 2 T of the aquafaba (chickpea liquid). Stir and mix well. The mixture should hold together. If is is too dry, add a little more aquafaba. If the mixture isn't holding together, you can add some of the flour options to tighten it up. I like to put the mixture in the refridgerator for a hour or two before making the patties.
Make 6 (ish) patties, THINNER is better than thicker. It may more 1 more or 1 less based on the size of your patties.
Place the patties on a cookie sheet covered with wax paper. Refrigerate at least one hour before cooking. These will freeze will so if you have extra, freeze them.