Amazing taste and quick to make. I serve these on an open toasted wholemeal bun with guacamole on top.
Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties.
Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.
Per Serving: 250 calories; protein 12.6g; carbohydrates 33.7g; fat 8g; cholesterol 46.5mg; sodium 331.9mg.