Preheat the oven to 370 °F (185 °C). Line a baking sheet with parchment paper or a silicone baking mat.
Toast the cumin seeds by placing a skillet over low heat for about a minute and then adding the seeds. Toast for about a minute, stirring frequently, just until they become fragrant. Turn off the heat and transfer the seeds to a small bowl.
Transfer the soaking garbanzo beans to a fine mesh strainer over your sink and tap the strainer against the sink to release as much excess water as possible. Place the strainer over a bowl and continue to drain.
Place the onion, garlic, and toasted cumin seeds into your food processor and pulse until the onion and garlic is evenly chopped into small pieces. Stop the processor and scrape down the sides with a spatula during this process.
Add the soaked / uncooked / drained garbanzo beans to your food processor, along with the parsley and lemon juice, and process for about 1 minute, until the garbanzo beans are mostly smooth and everything is mixed together. Stop the food processor and scrape down the sides with a rubber spatula as needed.
Transfer the mixture to a mixing bowl and add the ground flax seeds, salt and pepper and stir.
Scoop up the mixture, 1 heaping tablespoon at a time, and form into a ball. Each ball should be about 1 1/2 inches thick (weighing 25 g-27 g if you have a kitchen scale). Place each ball onto your prepared baking sheet until you have 20 - 21 balls. Alternatively, you can scoop up more of the mixture and flatten slightly to make patties (like in the photos).
Place in the oven and bake for 15 minutes. Take out of the oven, flip each one over, and bake for an additional 15 minutes.
Cool completely then store in the fridge.