Stir together ground flax and water in a small bowl and refrigerate while you prepare the rest of the ingredients (a min of 15 mins and up to 30 min).
Add black-eyed peas to a large bowl and coarsely mash with a large spoon or a potato masher, leaving some beans whole for texture.
Add prepared flax eggs, onion, garlic, oat flour, cumin, salt, pepper, cilantro, and parsley to the beans and mix until well combined (I always use my clean hands).
Pat the mixture down in the bowl until it's flat then score into 6-8 sections. Scoop up the sections one at a time, roll into a ball, then form into a patty. Let patties rest in the fridge for 20-30 minutes before cooking (this is a great time to chop all the ingredients for the citrusy sweet pepper chutney and get it on the stove).
To cook all the burgers at once: pre-heat a griddle on medium-high heat, grease with a thin layer of oil and cook for 6-8 minutes on each side or until a golden crust is achieved on the outside OR to cook the burgers in batches: heat a large frying/saute pan over medium-high heat, add a thin layer of oil then 3-4 burgers at a time, cooking for 6-8 minutes on each side or until a golden crust is achieved on the outside. Repeat with the remaining burgers.
Serve immediately with gluten-free buns and burger fixin's and a large dollop of the citrusy sweet pepper chutney.
For the Citrusy Sweet Pepper Chutney:
While burgers are resting, chop the veggies and herbs, add all ingredients (except the herbs) to a small sauce pan, and bring to a boil. Immediately reduce heat to low and simmer until burgers are ready, stirring occasionally, or until the liquid has reduced and the sauce has become thick, about 12-18 minutes.
Remove from heat, stir in cilantro and parsley, and serve on the burgers.