Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the panko. Stir to combine. Taste and add salt if needed.
Line a baking sheet with parchment paper. Use ¼ cup measuring cup to form the mixture into patties - I was able to make 10 patties. Place them on the baking sheet and sprinkle with some smoked paprika. Put the patties in the freezer for at least 20 minutes.
Meanwhile, add all of the chipotle aioli ingredients to a food processor or blender and combine. Taste and adjust seasoning if needed. Transfer to a bowl and set aside.
Add all of the slaw sauce ingredients (through the apple cider vinegar) to a food processor or blender and combine. Add water to get your desired consistency. Taste and adjust seasoning if needed. Add the slaw and the dressing to a bowl and toss to combine. Place in the fridge.
Heat some oil in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties.
To serve, add some slaw to each plate and top with two patties, some chipotle aioli and a sprinkle of cilantro.
