*** If you are cooking the dry chickpeas, ideally soak them for a while which can be anything between 3-12 hours and change the water at least once if you can and remember.
After soaking, rinse the chickpeas very well and place in a pot with a ¾ tablespoon of salt and cook/boil covered for 30-40 minutes if soaked a good few hours. If you didn't get to soak them I always recommend you follow pack instructions. If you chose to use the canned beans(easiest way) there is no need for any of the above but jump straight to step 4.
While chickpeas are cooking, peel wash and chop roughly the onions and the garlic, and place all in a food processor along with the chopped parsley, coriander, salt pepper, cayenne and cumin powder. Add the flour now too. Give these a good few pulses.
Put the chickpeas in the food processor, give these a few pulsing rounds and until they roughly chop and mix with the onion mix. You may need to scrape the sides. Just give the mixture a few more pulses until all mixed but still remain fairly rough. Do not over mix.
You may place the mixture to rest in the fridge for 20-30 min if you wish.
With a spoon take the mix and form balls (approx 2cm) and place on a lightly greased parchment paper and bake for 30-40' at 19° C/375F. You can also fry them in a little oil or even deep fry them. Choose whatever method you wish. I bake them but deep-fried they taste the best.
Serve and enjoy. See Serving suggestions for some really delicious options.