Start by rinsing and draining a can of chickpeas, then pat them dry. Use a fork or potato masher to mash the chickpeas roughly, leaving some texture for a hearty bite.
Add finely chopped onion, minced garlic, chopped herbs, cumin, and smoked paprika to the mashed chickpeas. Mix everything together until well combined, your kitchen should fill with a fragrant aroma of spices.
Sprinkle in the flour or breadcrumbs, then drizzle with lemon juice. Stir until the mixture is cohesive and can be easily shaped without sticking too much to your hands.
Using a tablespoon, scoop out portions of the mixture and gently shape them into round patties, about 2-3 inches wide. Place the formed patties on a plate or tray as you go.
Heat a tablespoon of oil in a non-stick or cast iron skillet over medium heat until shimmering and hot. Carefully add the patties, pressing them slightly for an even, crispy exterior.
Fry the patties for about 3-4 minutes on each side, until they turn golden brown and develop a crispy crust. Listen for a gentle sizzle and see the edges crisp up nicely.
Once golden and crispy, transfer the patties to a paper towel-lined plate to drain excess oil. Let them rest for a minute to firm up.
Squeeze fresh lemon juice over the hot patties for brightness and serve immediately. Garnish with extra herbs if desired for a fresh touch.
