Overnight Chickpea Hydration: The day before, place the dried chickpeas and baking soda in a large bowl. Cover with at least 3 inches of cool water. Soak 12–18 hours at room temperature (refrigerate if >75°F/24°C). Drain, rinse, and pat the chickpeas very dry.

Grain & Walnut Preparation: Cook the rinsed quinoa according to package directions; cool completely. Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, until fragrant. Cool, then pulse in a food processor to a fine, sandy meal; set aside.

Aromatic Base Infusion: In the empty processor, combine red onion, garlic, parsley, cilantro, dill, lemon zest, cumin, coriander, smoked paprika, sumac, and sea salt. Pulse to a coarse, fragrant paste.

Chickpea & Quinoa Integration: Add the soaked, drained, and well-dried chickpeas to the aromatic base. Pulse in short bursts (10–15 seconds), scraping as needed, until finely minced but not puréed. Transfer to a large bowl and fold in the cooked quinoa and ground walnuts.

Binding & Moisture Control: Squeeze the grated zucchini very dry in a towel. Add to the bowl with baking powder and whole wheat flour; mix just to combine. Cover and refrigerate at least 1 hour to firm up.

High-Heat Roasting & Finishing: Preheat oven to 400°F/200°C. Oil a large baking sheet with 1 tbsp olive oil. Place sesame seeds in a shallow bowl. Form 24 patties (~1.5 tbsp each, ½-inch thick). Press tops into sesame to coat one side; arrange seed-side up on the sheet. Brush tops with remaining 1 tbsp oil. Bake 10–12 minutes, flip, then bake 8–10 minutes more, until deeply golden and crisp outside and the centers are set (no raw, beany taste). Serve immediately.