Drain and rinse chickpeas thoroughly, then pat dry with paper towels. Transfer to a food processor and pulse until coarsely ground but not puréed, maintaining some texture.

In a small skillet, melt butter over low heat. Add minced garlic, grated ginger, paprika, cumin, coriander, cayenne, and black pepper. Cook for 2-3 minutes until fragrant, creating the niter kibbeh spice base.

In a large mixing bowl, combine the ground chickpeas, spiced butter mixture, flour, chopped cilantro, and salt. Mix thoroughly until a cohesive dough forms. If mixture is too dry, add 1-2 tablespoons water.

Shape the mixture into small balls about 1.5 inches in diameter, then flatten slightly into thick patties. Place on a parchment-lined plate.

Heat olive oil in a large skillet over medium heat. Working in batches, fry the chickpea bites for 3-4 minutes per side until golden brown and crispy.

Transfer cooked bites to a paper towel-lined plate to drain excess oil. Serve warm with yogurt dipping sauce or hot sauce on the side.