In a large bowl, mix the beef, onion, egg, chickpea flour, chiles, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage, dill, and salt. Divide into fourteen equal parts and shape into 1-in. [2.5 cm] disks.
Heat about 2 tbsp of the oil in a large cast-iron or nonstick skillet over medium-high heat. Fry the kebabs in batches, adding more oil as needed, until golden brown, 3 to 4 minutes per side. Drain on paper towels. Transfer the kebabs to a serving plate, garnish with the cilantro, and serve with the pickled red onions.
To Make the Red Onions with Coriander: This is my go-to pickle when I make kebabs, providing contrast in hot, spicy dishes. Put 1 cup thinly sliced red onion and 1 tablespoon of fresh cilantro leaves in a clean canning jar with a tight-fitting lit.
In a small, dry cast-iron or stainless-steel skillet, toast 1 teaspoon coriander seeds over medium-high heat, until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Toss the seeds into the jar with the onions. Add 1/2 cup apple cider vinegar, 1/4 teaspoon sugar, and 1/8 teaspoon salt. Seal the jar and shake a few times. Refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 3 days.