Soak dried chickpeas overnight. Drain and rinse well.

Roughly chop onion, garlic, green pepper, parsley and coriander.

To a food processor, add all the ingredients and blend until well mixed.

Spread it on a lebanese flatbread or form patty with your hands.

Heat a pan, add olive oil and cook the flatbread well until you flip it.

For the patties, cook for a couple of minutes on each side.

Top with tomato, tahini sauce, parsley or mint.