Egyptian Chickpea and Herb Patties (Ta'ameya)

Combine drained chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, cayenne pepper, salt, and black pepper in a food processor.

Pulse the mixture until it is finely chopped but not completely smooth; it should still have some texture.

Transfer the chickpea mixture to a bowl and stir in the all-purpose flour until well combined.

Form the mixture into 8-10 small, flat patties, about 1/2 inch thick.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

Carefully place the patties into the hot oil, ensuring not to overcrowd the skillet. You may need to cook them in batches.

Fry the patties for 3-4 minutes per side, or until golden brown and crispy.

Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain excess oil.

Serve immediately with tahini sauce or in pita bread.