Sprinkle chard leaves with salt and let sit in colander 10 minutes. Working by hand, squeeze out excess water and chop coarsely.

Combine parsley, cilantro, and dill and finely chop.

Place chard, chopped herbs, onion, harissa, coriander, caraway, bread crumbs, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl and combine well.

Add eggs and mix to incorporate.

Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.

Pour ¼ inch of oil into a large heavy bottomed skillet and heat over medium high heat.

Dip each patty into egg and add to oil. Fry 2-3 minutes on each side until a crust forms and the patties are set. Remove from oil and place on a plate lined with a paper towel.

Serve immediately or at room temperature with mashweye salad or greek yogurt.