Put the boiled chickpeas in a bowl and mash with a masher or backside of a spoon.
Add chopped onion, garlic, cilantro, chili flakes, salt, and pepper. Mix everything. Check and adjust the seasoning.
Divide the mixture into 8 equal parts. Roll each part between your palms and flatten them into around ½ inch thick cutlets.
Put all-purpose flour in a bowl. One by one, roll all the cutlets over the flour, dust off the extra flour, and put on a plate.
Mix the remaining flour and water to make a smooth paste.
Make a breading station with two bowls. In one bowl put the bread crumbs and in another shallow bowl put the flour paste.
Pick one cutlet and dip it in the flour paste. Make sure the paste gets nicely coated on every side. Drip off the excess liquid and then transfer the cutlet to the bowl of bread crumbs. Turn the cutlet over the breadcrumbs until all the sides get evenly coated. Keep it on a plate. Repeat the process with the remaining cutlets.
Heat oil in a wok or cooking pot. Deep fry the cutlets until they turn golden brown from all the sides.