Now the fun bit! Throw the drained chickpeas, paprika, red onion, garlic, cumin, lemon juice, parsley, salt and pepper in to a food processor and pulse it. Pulse until the mix starts to reach a paste-like yet chunky consistency.
Transfer the mixture to a large bowl. Add the flour, baking powder and sesame seeds, and combine. Gradually add flour until the mixture holds together. Then cover the top of the bowl with plastic wrap and leave in refrigerator for 60 minutes.
Heat up a large saucepan over medium heat and add oil.
Once the oil is hot, add the balls in batches. Be sure not to overcrowd them. Fry for about 2-3 minutes each, until nicely browned. Once browned, set aside on paper towels to cool and drain.