Begin by draining and rinsing one can of chickpeas. In a large mixing bowl, use a fork or a potato masher to mash the chickpeas until mostly smooth while leaving some texture for a delightful bite. This will take about 2–3 minutes.

Add finely chopped onion, minced garlic, fresh parsley, fresh cilantro, lemon zest, and lemon juice to the mashed chickpeas. Sprinkle in the ground cumin, paprika, salt, pepper, and breadcrumbs, followed by the beaten egg or prepared flax egg. Gently mix all ingredients together until fully combined.

With clean hands, scoop out portions of the mixture and shape them into palm-sized patties, about ½ inch thick. Place the shaped patties on a lined baking sheet, ensuring they are spaced out evenly.

In a large skillet, heat a generous drizzle of olive oil over medium heat for about 2 minutes. Once the oil is hot, carefully place the patties in the skillet, cooking them for 4–5 minutes on each side until golden brown.

While the patties are cooking, whisk together plain yogurt, minced garlic, lemon juice, and a pinch of salt until smooth and creamy. Taste the sauce and adjust the seasoning.

Once the patties are beautifully golden brown, remove them from the skillet and let them rest on a paper towel to absorb any excess oil. Serve warm, drizzled with your creamy yogurt sauce.