Drain and rinse the chickpeas, then pat them dry with a towel. Place them in a large mixing bowl.
Use a fork or potato masher to mash the chickpeas until mostly smooth, leaving some texture for added bite.
Finely chop half a small onion and sauté it in a teaspoon of olive oil over medium heat until translucent and fragrant, about 3 minutes. Let it cool slightly.
Add the sautéed onion, minced garlic, chopped parsley, cilantro, cumin, smoked paprika, salt, and pepper to the mashed chickpeas. Mix everything together until well combined.
Stir in the bread crumbs until the mixture holds together when pressed. If it feels too wet, add a bit more crumbs; if too dry, add a splash of water or olive oil.
Form the mixture into 4-6 evenly sized patties, about 1 inch thick, shaping gently to keep them intact.
Heat the neutral oil in a frying pan over medium heat until shimmering, about 160°C (320°F). Carefully add the patties to the hot oil.
Cook each patty for 3-4 minutes on each side, until they are golden brown and crispy. Gently flip with a spatula, pressing slightly for even contact.
Remove the patties from the pan and drain on a paper towel-lined plate. Let them rest for a couple of minutes to settle the flavors.
Serve the crispy chickpea patties warm, with a squeeze of lemon or your favorite dipping sauce for added brightness.
