Preheat the oven to 400˚F.
Prepare Tempeh: Fill a medium saucepan with enough water to cover the tempeh by about 2-inches. Bring the water to a gentle boil. Add the tempeh and simmer for 10 minutes. Drain the tempeh and set aside to cool.
Prepare Flax Egg: Meanwhile, in a small bowl, mix the flaxseed meal with 3 tablespoons warm water. Refrigerate for at least 10 minutes.
Process Ingredients: Break the tempeh into about 4 pieces and transfer to a food processor. Add the sun-dried tomatoes, garlic, chili powder, oregano, smoked paprika, cumin, garlic powder, and onion powder. Process until the tempeh forms fine crumbles.
Combine Ingredients: Transfer to a large bowl. Mix in the flax egg, breadcrumbs, tamari, and maple syrup. Add salt to taste.
Bake Patties: Form four patties using one half cup measurement for each. (Optional: Add a little olive oil to a large non-stick skillet and cook the patties for about 3 minutes on each side, or until golden brown.) Place the patties onto a baking sheet and bake for 10 minutes. Flip them over and bake for about 5 minutes more, or until golden brown.