Pour the oil into a large skillet and place over medium heat. Once the oil is shimmering add the shallots and a pinch of salt. Sauté until just translucent. Stir in the garlic and ginger and sauté for 30 seconds more. Stir in the spices and sauté until fragrant. Take the skillet off of the heat and set aside.
Place the beans in a large bowl. Add the onions and the water and mash the beans with a potato masher. Leave the mash as coarse or as fine as you like. Add the sugar, salt, quinoa, chickpea flour, and egg. Using clean hands, mix until a cohesive mixture forms.
Using a large ice cream scoop as a guide, divide and form the mixture into patties. Transfer the patties to the fridge and let chill for at least 30 minutes.
Once the 30 minutes have passed, heat an inch of oil in a large cast-iron skillet and fry the patties 3-4 at a time. Fry each side until golden, about 3 minutes per side. Transfer the golden patties to a cooling wrack suspended over a baking sheet and sprinkle immediately with additional salt. Keep the patties warm in a low oven until ready to serve.