Prepare chickpeas by draining and rinsing 2 cups of canned chickpeas, then mash until mostly smooth, leaving some texture.

Mix the mashed chickpeas with 1/4 cup of oat flour, the zest and juice of 1 lemon, 2 minced garlic cloves, 2 tbsp of chopped parsley, 1 tsp of cumin, and salt and pepper to taste until well combined.

Form the mixture into small patties about 2 inches in diameter and place them on a plate, then chill in the refrigerator for 20 minutes.

Heat 2 tbsp of olive oil in a skillet over medium heat and fry the patties for about 3–4 minutes per side until golden brown.

Prepare the yogurt sauce by whisking together 1 cup of Greek yogurt, the juice of half a lemon, 1 minced garlic clove, and optional fresh dill.

Remove the patties from the skillet and serve warm, topped with the yogurt sauce and extra herbs.