Make the eggs: Place 8 eggs in a saucepan filled with cold water to cover by 1 inch. Bring to a boil and cook 5 -6 minutes. Immediately plunge eggs into and ice bath and let cool completely. Peel eggs and set aside.
Heat 1 Tbsp. oil in a skillet over medium heat and sauté onion and garlic until softened and beginning to color lightly, about 7 minutes. Add cumin and coriander and continue to cook an additional 2 minutes. Turn onion mixture into a food processor work bowl and process well. Add chickpeas, parsley, and 1 egg and pulse until finely chopped but not pureed. Stir in breadcrumbs, 5 Tbs. flour, and salt and pepper to taste.
Divide chickpea mixture into 8 and flatten each into a large, flat disk. Roll each boiled egg in some flour and wrap chickpea mixture around each egg, enclosing completely. Beat remaining egg lightly in a shallow bowl and mix together panko and sesame seeds in a pie plate. Dip each wrapped egg in beaten egg, then panko/sesame seed mixture. Place on a plate and refrigerate until ready to fry.
Heat oil to 350° in a deep fryer or deep saucepan and fry eggs, 2 at a time, until golden and crisp, about 5 minutes. Remove from oil and drain on paper towels. Serve either warm or at room temperature with one or more of the sauces.
Directions for Sauces
Make the Harissa sauce: Mix together yogurt, harissa, thyme, lemon zest, and salt and pepper to taste in a small bowl.
Make the Tahini sauce: Mash minced garlic to a paste with salt. Whisk together garlic paste and remaining ingredients until well combined. Serve at room temperature.
Make the Tzatziki sauce: Combine yogurt, sour cream, cucumber, and garlic in a food processor work bowl and puree until smooth. Transfer to a bowl and fold in olive oil, mint, lemon juice, and lemon zest. Combine well and season to taste with salt and pepper.
