Bake potatoes in the skins until completely soft, about an hour. Let cool and scoop out the potato flesh and roughly mash in large bowl.
Squeeze out water and add onions. Add the eggs, flour, scallions, parsley, cilantro, cumin, paprika, baharat, and mix thoroughly. Refrigerate for 30 minutes.
Line a tray with paper towels and fill a nonstick skillet with vegetable oil about ¼ inch thick and heat at medium-high. While the oil is heating, rub your hands with oil and shape the potato mixture into patties about 2 ½ inches across.
Add patties to hot oil and fry to deep golden-green and crispy 2-3 minutes per side.