Preheat oven to 450°F.
Saute the onion, garlic and chipotle in a pan over medium-high heat until onion softens, approximately 3 minutes. Add small amounts of water to prevent sticking.
Pulse chickpeas, oat bran, cilantro, egg white, cumin, cayenne pepper, paprika, sea salt and onion mixture in a food processor until coarse.
Form chickpea mixture into six half-inch thick cakes.
Heat the pan again and cook cakes until browned on one side, about 3 minutes.
Turn the cakes, brown other side then bake in oven for 6 minutes.
Serve cakes on salad.