Mash the Chickpeas:
In a large bowl, mash the chickpeas with a fork or potato masher until most are mashed, but leave some chunks for texture.

Mix the Ingredients:
To the mashed chickpeas, add breadcrumbs, chopped cilantro, chopped onion, garlic, cumin, coriander, chili powder, cayenne pepper, paprika, and lemon juice. Add the egg (or flax egg) and mix until everything is well combined. Season with salt and pepper to taste. If the mixture feels too wet, add more breadcrumbs until it holds together.

Form the Patties:
Divide the mixture into 6-8 equal portions and shape them into patties about 1/2-inch thick. You can adjust the size based on your preference.

Cook the Patties:
Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes on each side until golden brown and crispy. Be gentle when flipping as they can be a bit delicate.

Serve:
Remove the patties from the skillet and drain on a paper towel. Serve them with your favorite toppings like avocado, a dollop of yogurt or tahini sauce, and a side of salad or in a pita bread wrap.