Put the parsley, mint, chives and jalapeno in a food processor with the lemon juice, olive oil, salt and pepper. Blend for about 20 seconds, until it is bright green and loose enough to pour off a spoon. It should taste sharper and saltier than seems reasonable, because it is going onto something starchy. Scrape it into a bowl and rinse the processor bowl.

Drain and rinse the chickpeas, then spread them on a clean towel and roll them around until the surfaces look matte rather than glossy. This is the single most important step and it takes two minutes.

Pulse the dried chickpeas in the food processor with the chickpea flour, garlic, jalapeno, tahini, olive oil, egg, lemon zest and lemon juice, about ten one-second pulses, until coarse with recognizable pieces of chickpea. Add the mint, parsley, chives, salt and pepper and pulse twice more.

Scrape the mixture into a bowl and stir it once by hand so nothing is left unmixed at the bottom. With wet hands, shape it into 10 rounds about 3-inch across and 3/4-inch thick and lay them on a parchment-lined tray. Refrigerate uncovered for at least 30 minutes, or up to a day.

Heat the oven to 200F and set a rack over a sheet pan. Spread the cornmeal on a plate. Working with the cold rounds one at a time, press both sides into the cornmeal so the grains embed, and fry straight away rather than letting them stand.

Pour enough olive oil into a wide skillet to come about a third of the way up the patties and set it over medium heat. Fry in batches for 4 to 5 minutes a side, until deeply golden and firm to the touch. Keep the heat steady: if the first one browns in under three minutes a side, turn it down.

Move each batch to the rack in the low oven rather than to paper towels, which steam the crust. Serve on dressed greens with the herb sauce spooned over and lemon wedges alongside.