Place the lentils and broth in a medium pot, bring to a boil and reduce the heat to medium-low and simmer for about 10 minutes, adding more broth or water if necessary.
Drain the lentils, discard the vegetables and set aside to cool. Meanwhile using a potato masher or a fork, puree the chickpeas.
In a large bowl mix the chickpeas, onions, scallions, ground cumin and fresh cilantro and season with salt and pepper. Add the cooled lentils and mix well.
Make some patties and place on a plate lined with parchment paper. Place in the fridge for about 30 minutes.
Place about 2 tablespoons of vegetable oil in a frying pan. Fry the patties until golden on all sides. Serve warm.