Begin by mashing 1 can of drained chickpeas in a large mixing bowl using a fork or potato masher, leaving some chunkiness for texture.

Next, add finely diced onion, minced garlic, chopped parsley, cilantro, lemon zest, and juice to the mashed chickpeas. Sprinkle in ground cumin, paprika, salt, and pepper, followed by breadcrumbs and a beaten egg or flax egg. Stir until everything is well combined.

Shape the mixture into palm-sized patties, about ½ inch thick, and place them on a plate lined with parchment paper. Chill in the fridge for 30 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chilled patties, ensuring not to overcrowd the pan. Cook for 4-5 minutes on each side until golden brown and crispy.

Whisk together plain yogurt, minced garlic, squeezed lemon juice, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste.

Serve the patties warm drizzled with yogurt sauce, alongside a salad or pita bread.