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Blend together chickpeas, vegetable stock, maple syrup and soy sauce until there are no large chunks of chickpeas.
In a large bowl, whisk together the remaining ingredients. Stir in the chickpea/veggie stock mixture.
Knead with your hands just until it forms a dough ball.
Divide the ball into 8-10 pieces and roll into sausage links.
Wrap the sausage links in foil and twist the ends like you would a piece of candy (think Tootsie Roll style).
Steam the sausages for 45 minutes.
You can serve them just steamed, but if you want some crisp on your sausage links, fry them in a little oil.
Store the remaining sausage links in the fridge. Or, freeze for up to 3 months.