Mash the chickpeas in a large mixing bowl until mostly smooth, retaining some texture.

Add the finely chopped onion, minced garlic, fresh parsley, cilantro, lemon zest, lemon juice, ground cumin, paprika, salt, and pepper to the mashed chickpeas. Stir until well combined, then incorporate the breadcrumbs and the egg.

Shape the mixture into palm-sized discs, about ½ inch thick.

Heat olive oil in a non-stick skillet over medium heat. Fry each side of the patties for about 4-5 minutes until golden brown and crispy.

Whisk together the plain yogurt, minced garlic, additional lemon juice, salt, and pepper until smooth.

Serve the patties warm, drizzled with yogurt sauce or on the side.