Heat 1 tbsp (15 mL) olive oil in a medium non-stick skillet set over low heat. Add frozen vegetables, onion, garlic, red pepper, salt, pepper and cumin and cook on medium heat for 7 to 8 minutes, or until red pepper is tender.
Meanwhile, pulse chickpeas with 2 tbsp (30 mL) flour, remaining olive oil and 1 tbsp (15 mL) water until coarse. Add half the cooked vegetable mixture and pulse until coarsely chopped. Transfer mixture to a medium bowl and fold in remaining vegetable mixture.
Form chickpea mixture into 12 round patties, about ½ inch (1.5cm) thick. Place remaining flour, beaten egg and Panko into three separate shallow dishes. Working with one patty at a time, dip and coat with flour, then egg, then Panko. Set aside on a plate.
Heat vegetable oil in medium skillet over medium-high heat. Fry patties, in 3 batches, for 3 minutes or until golden and crisp on both sides.
Spread sriracha mayonnaise on bottom halves of slider buns. Serve patties in buns topped with lettuce, tomato and avocado slices.
Tip: Add a minced Jalapeno pepper to peas and corn when cooking, for an added kick.
