Start by mashing the cooked chickpeas in a large mixing bowl using a fork or potato masher, aiming for a mostly smooth consistency while leaving some texture for a delightful bite. This process should take about 2–3 minutes. Once mashed, set the bowl aside.

Next, add oat flour, lemon zest and juice, minced garlic, chopped parsley, cumin, salt, and pepper to the mashed chickpeas. Stir everything together using a wooden spoon or spatula for about 2 minutes until well combined.

Lightly dampen your hands to prevent sticking and scoop out about 2 tablespoons of the chickpea mixture. Form each scoop into a small patty, approximately 2 inches wide. Refrigerate for 20 minutes to firm up.

Heat a non-stick skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the chilled patties. Cook for about 3–4 minutes on each side until golden brown and crispy.

In a small bowl, whisk together the Greek yogurt, a splash of lemon juice, minced garlic, olive oil, and fresh dill until smooth and well combined.

Once cooked, transfer the patties to a serving plate. Serve warm, generously topped with the yogurt sauce and garnished with additional fresh herbs if desired.