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Soak the chickpeas for 8 hours or overnight in ample water to soften them. Drain, place in a pot with ample fresh water, and bring to a boil. Reduce the heat to medium-low and simmer the chickpeas until soft, about 1 ½ hours. Remove from the heat, drain, and rinse.
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Place the chickpeas in a food processor fitted with the metal blade and pulse on and off until they are coarse and mealy.
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Combine the ground chickpeas with the onions, tomato, mint and cumin, and season with salt and pepper. Add enough flour to make a dense mass that can be shaped into individual patties.
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Spread the remaining flour on a large plate. Take about 2 tablespoons at a time of the chickpea mixture and shape into large, flat patties. Heat about ¼ inch of olive oil in a large, heavy skillet over medium-high heat. When the oil is very hot, dredge the patties lightly in flour, tapping off any excess, and fry until golden, flipping once to cook both sides, 2 to 4 minutes. Remove with a slotted spoon and let drain on paper towels. Continue until all the chickpea patties are fried, replenishing the olive oil if necessary. Serve hot, warm, or at room temperature.