Preheat the oven to 425°F and line a large baking sheet with parchment paper. Lightly brush or drizzle the parchment with 1 tablespoon olive oil to help the fritters brown.

Add the drained chickpeas, chopped onion, garlic, parsley, flour, 1 tablespoon olive oil, 1 tablespoon lemon juice, cumin, baking powder, salt, and black pepper to a food processor. Pulse several times until the mixture is combined and holds together when pressed, but still has visible small pieces of chickpea for texture.

Transfer the mixture to a bowl and let it rest for 5 minutes. This helps the flour hydrate and makes the fritters easier to shape.

Using your hands or a scoop, divide the mixture into 12 equal portions. Shape each portion into a small patty about 0.75 inch thick and place them on the prepared baking sheet with a little space between each one.

Bake for 12 minutes, then carefully flip the fritters. Continue baking for 10 to 13 minutes more, until the outsides are golden and the fritters feel set.

While the fritters bake, make the lemon tahini. In a small bowl, whisk together the tahini, 2 tablespoons lemon juice, 2 tablespoons water, and 0.25 teaspoon salt until smooth. If the sauce is very thick, whisk in a little more water, 1 tablespoon at a time, until it reaches a creamy drizzle consistency.

Arrange the hot fritters on a serving plate and spoon or drizzle the lemon tahini over the top. Sprinkle with the chopped parsley garnish and serve with lemon wedges on the side.