Bring 3 cups of water to a boil in a small cooking pot. Add chickpeas and let it simmer until well cooked. Drain and let cool.
Wash the eggplant and wipe it dry. Cut it into ¾ inch slices. Brush the eggplant slices lightly but evenly with about 1½ to 2 tablespoons olive oil.
Place the slices on a baking sheet lined with parchment paper or oiled aluminum foil. Bake until fork tender for about 20 - 25 minutes (time may vary with oven). Check at 20 minutes and adjust time accordingly.
Set aside the baked eggplant slices and let cool to room temperature. Chop the eggplant slices finely. Grind the cooked chickpeas into a nearly smooth mixture.
Mix the chopped eggplant, ground chickpeas, grated onions, grated garlic, spices, herbs and salt.
Using a ¼ cup measure scoop out the mixture and form 10 round thick patties.
Whisk the eggs. Mix the seeds and spread it out on a plate.
Dip the patties in whisked egg and coat with seeds on both seeds and lightly press.
Heat a 10 inch iron skillet at medium setting. Coat skillet with ½ tablespoon peanut oil.
Place 5 patties in the skillet, dipping one at a time in the oil coating and flipping immediately. Cook 3 minutes on each side until golden brown.
Set the oven temperature to 350ºF. Transfer the patties to a parchment or foil lined baking sheet and bake for 5 to 10 minutes until done.
Repeat the cooking steps with the remaining 5 patties using another ½ tablespoon peanut oil. Serve these vegetarian patties hot.
Alternatively the chickpea patties may be shallow fried.