Grate the onion onto a piece of paper towel. Gather the paper towel corners together and gently squeeze the onion to remove excess moisture. Heat oil in a small frying pan over medium-low heat. Add onion and cook, stirring occasionally for 5 minutes or until softened. Add sugar, cook stirring for 3 minutes or until light golden. Stir in the cumin and paprika. Set aside to cool for 5 minutes.
Meanwhile, in a food-processer, combine parsley and mint until finely chopped. Transfer to a mixing bowl. Add chickpeas, tahini and onion mixture to the food-processor, mix until almost smooth. Add chickpea mixture, egg and flour to the herbs. Season with salt & pepper. Mix well.
Using ¼ cup mixture per pattie, roll into balls, flatten slightly and place on a tray.
Meanwhile for the salad; Combine the vinegar and sugar in a bowl, whisk until the sugar has dissolved. Add the red onion. Cover and set aside to pickle for 10 minutes. Drain the onions, discarding the liquid. Add the remaining ingredients, toss gently to coat.
Pour enough oil into a large, deep frying pan to cover the base. Cook the patties, in batches, for 4-5 minutes each side or until golden. Transfer to a wire rack to drain. Serve with salad, flatbread and lemon wedges.