In a large bowl, mash together chickpeas and olive oil, until it’s mostly smooth (it’s ok to have some larger pieces of chickpeas).
Add in the nutritional yeast flakes and bread crumbs.
Add in the broth a tablespoon at a time. You want to have a cohesive mixture but not have it be too watery. It should be a nice thick and smooth mixture that you could work with to form the patties.
Add in the rest of the ingredients and stir together. You could check the flavor and add a little more herbs or paprika if you like the flavor. Spice it up with a dash of chili if you like spicy.
Form into the patties and place on a plate. Cover and refrigerate for an hour or more.
When ready to make, heat a large skillet over medium heat.
Add a thin layer of olive oil to skillet, cooking cutlets fry for 2 to 3 minutes on each side until lightly golden and crispy.
Add more oil if needed when you flip them.
The patties are done when they have a nice golden brown color are firm to the touch.
Preheat air fryer to 375°
Place patties in a singer layer on the greased air-fryer basket, spray with cooking spray or an oil spray (I like to use an olive oil cooking spray). Cook for 8-9 minutes on one side.
Gently flip to the other side, spray with oil spray (if needed), and cook for 5-6 minutes more (the patties will be a nice golden color and crisp).