In a large bowl, mix together gluten, chickpea flour, nutritional yeast, salt and onion powder. In another bowl, mash the beans very well then mix in water, oil and soy sauce (you could do this in a blender too). Add the wet ingredients to the dry, mix well then divide into 12 equal portions. If you have a kitchen scale now would be a good time to use it but if not you can just eyeball it. Press each piece into a well oiled muffin tin, cover with foil and bake at 350° for 25 minutes. Serve straight from the oven or store them in the fridge then pan fry in a small amount of oil before serving.