Drain and rinse your chickpeas in a colander, being sure to reserve 4 tablespoons of aquafaba (the liquid from the can). Then, add them to a food processor and pulse several times, until you've achieved a crumbly texture.
In a small bowl, whisk together the flour, breadcrumbs, salt, pepper, oregano, paprika, cumin and coriander.
Heat a small skillet over medium. Add 1 tablespoon of oil and shallots and sauté for 2-3 minutes. Add in garlic and continue cooking for 1-2 minutes. Remove from heat.
Add chickpeas, shallots/garlic, lemon juice and zest, parsley, sesame seeds and aquafaba to a large mixing bowl and stir to combine. Add in dry mixture and stir well until ingredients are fully incorporated.
Portion the patties, using about ¼ cup of batter for each one. Roll into a ball, then flatten using your hands or the flat side of a measuring cup. They should be about ½-inch thick.
Add remaining oil to a sauté pan over medium heat. Cook patties in batches for 3-5 minutes per side, or until they're golden brown and crispy. Don't overcrowd the pan. Transfer finished patties to a cooling rack. Serve warm with more fresh parsley and dipping sauce of choice.