Preheat your oven to 375°F / 190°C and line a baking sheet with parchment paper.
Place the drained chickpeas in a large bowl and mash with a fork or potato masher until coarsely broken down. Alternatively, pulse a few times in a food processor, being careful not to create a paste.
Add the minced onion, flour, cumin, garlic powder, salt, and egg to the chickpeas. Mash and stir until everything is well combined.
Gently fold in the chopped fresh parsley and cilantro.
Shape the mixture into 8-10 patties, each about 2 inches wide and 1 inch thick.
Place them on the prepared baking sheet.
Bake for 15-20 minutes, flipping halfway through, until the patties are firm, golden brown, and crisp on the outside.
For a fried version, heat oil in a skillet over medium heat and fry patties for 5-6 minutes on each side until golden and crisp.
Pat the drained chickpeas thoroughly dry with a paper towel before mashing to prevent the patties from being too mushy and falling apart.
