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Place chickpeas in a bowl, cover with 5 inches water, & soak in the refrigerator for 24 hours; drain & pat dry. (To quick soak, cover in 4 inches water, bring to a boil, boil 5 minutes, turn off heat, let stand 1 hour, then drain and proceed).
Preheat the oven to 450°F. Place the chickpeas in the bowl of a food processor; process until pulverized into large crumb-like pieces, scraping down sides of bowl if necessary, 20 to 30 seconds. Add parsley and cilantro to processor with onion, garlic, and jalapeño; pulse until unified and bright green 20 to 30 seconds. Add egg salt, cumin, coriander, sesame seeds, nigella seeds, and baking soda; pulse until incorporated, 15 pulses.
Heat the 3 TB each oil in a quarter sheet (or 8 x 12 inch) baking dish in the oven until very hot but not smoking, 6 to 7 minutes. Carefully remove the pan from the oven. Working quickly, add batter to pan; spread out, coating the top with any pooled oil or a bit of extra oil. Return to oven; bake until crisp and deeply golden, 23 to 25 minutes. Use a sharp knife or pizza cutter to cut into squares; serve hot. Top with toppings of your choice.