Place the minced beef in a large mixing bowl.
Toast the chickpea flour in a small pan over medium-high heat until light golden-brown.
Cool the flour briefly and add it to the beef.
Crush the coriander seeds and add them to the bowl.
Finely chop the chillies and add them to the beef mixture.
Mix in the salt, cumin, chopped coriander, onion, and tomatoes, then form six 1cm thick patties.
Heat 3mm of oil in a large frying pan over medium-high heat.
Fry patties for two minutes per side until browned, then reduce heat and cook for two more minutes until done.
Serve the hot kebabs with naan bread, onion rings, fresh coriander, and chutneys.