Place the dried chickpeas in a large mixing bowl and mash with a fork or potato masher until mostly smooth with a few chunky pieces remaining.

Incorporate the minced garlic, diced onion, parsley, lemon zest, lemon juice, cumin, red pepper flakes, salt, and black pepper into the chickpea mash.

Sprinkle the flour and baking powder over the mixture and fold until a thick, cohesive dough forms.

Divide the mixture into 5 equal portions and compress them into flat patties approximately 3 inches in diameter.

Heat the olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

Carefully place the patties into the skillet and sear for 3 to 4 minutes per side, or until the exterior is deep golden brown and crispy.

Transfer the fritters to a paper-towel-lined plate to drain briefly before serving hot.