Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside. Place chickpeas in a food processor and pulse about ten times, until chickpeas are coarsely chopped but not pureed. Transfer chickpeas and all remaining ingredients in a mixing bowl and stir to combine. Roll 4 balls, then spray lightly with cooking spray. Place balls 4" apart on the cookie sheet and flatten gently with the palm of your hand. Lightly respray the cakes and sprinkle with additional salt if desired. Bake 12-15 minutes, until thoroughly warm and a bit crispy.
Chef's Note: Whole-wheat flour may sub for chickpea flour and soy sauce may sub for tamari.