1-First Steps: Soaking and Mixing: Begin by soaking 2 cups of dried chickpeas with 1/2 teaspoon of baking soda in water that covers them by at least 2 inches for 18 to 24 hours. After soaking, drain and pat dry the chickpeas to remove excess moisture. In a food processor, combine the soaked chickpeas, 1 cup fresh parsley leaves (stems removed), 3/4 cup fresh cilantro leaves (stems removed), 1/2 cup fresh dill (stems removed), 1 small onion (quartered), 7 to 8 garlic cloves (peeled), salt to taste, 1 tablespoon ground black pepper, 1 tablespoon ground cumin, 1 tablespoon ground coriander, and 1 teaspoon cayenne pepper (if using). Pulse until the mixture is coarse and well combined.

2-Chilling and Shaping: Transfer the mixture to a container, cover, and refrigerate for at least 1 hour or overnight to help it firm up. Before cooking, stir in 1 teaspoon baking powder and 2 tablespoons toasted sesame seeds for a fluffy interior. Form the mixture into 1/2-inch thick patties or balls, using wet hands to prevent sticking and ensure even shapes.

3-Cooking Methods: For frying, heat oil in a medium saucepan to about 3 inches deep over medium-high heat until it reaches approximately 375 degrees Fahrenheit. Fry the patties in batches for 3 to 5 minutes, or until golden brown and crispy, avoiding overcrowding the pan. Drain on paper towels and serve hot.

Baking alternative method: This method creates that crave-worthy crunch, but if you prefer baking, preheat the oven to 350 degrees Fahrenheit, lightly oil a baking sheet, and brush the patties with olive oil. Bake for 15 to 20 minutes, turning halfway, until cooked through and lightly browned.