In a medium skillet, toast the cumin and turmeric on medium heat (stir continuously) until they release their fragrance, approximately 1 minute. Scrape the spices into the food processor. In the same pan that you toasted the spices in, heat the olive oil, or water, on medium heat. When the oil is hot, add the onion, garlic, and jalapeno and cook (stir continuously so the garlic doesn’t burn) until the onion becomes translucent, approximately 3 minutes. Add to the food processor.

After you rinse and drain the chickpeas, line a rimmed baking pan with a few layers of paper towel and spread the chickpeas out evenly in the pan. Gently pat them dry with paper towel and put them in the food processor with the toasted spices and onion mixture. Add the garbanzo bean flour, parsley, cilantro, baking powder, sea salt, and lemon juice and pulse until the ingredients turn into a thick and sticky mixture. Scrape the sides if there are any whole pieces remaining and pulse a few more times to break them down.

Remove the blade from the processor and scoop golf ball sized portions out and form them into patties. Place the patties on the parchment lined baking sheet and brush a thin layer of olive oil over the top and bottom. Bake for 10 to 15 minutes per side or until golden brown and firm to the touch.