Place the rinsed chickpeas in a large mixing bowl and mash them with a fork or potato masher until mostly smooth but with some texture remaining.
Add the finely chopped onion, chopped herbs, toasted cumin and coriander, lemon juice, and a pinch of salt and pepper to the mashed chickpeas. Mix everything together thoroughly until well combined and slightly sticky.
Stir in the breadcrumbs gradually, mixing until the mixture holds together when pressed, but isn’t too dry or crumbly.
Divide the mixture into 4 equal parts and shape each into a rough round patty with your hands. Gently flatten the patties to about 1/2 inch thick for even cooking.
Heat a tablespoon of olive oil in a frying pan over medium heat until shimmering and fragrant.
Carefully place the patties in the hot pan, making sure not to overcrowd them, and cook for about 3-4 minutes per side until golden brown and crispy.
Use a spatula to gently flip each patty, listening for that satisfying sizzle and watching for an even, golden crust to form.
Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil and maintain their crispness.
Serve the chickpea patties hot, garnished with extra herbs or a squeeze of lemon if desired, for a satisfying crunch and flavorful bite.
