Rinse and drain the chickpeas, then mash them coarsely in a large bowl using a fork or potato masher — aim for some chunks remaining for texture.
Finely chop the onion and mince the garlic, then stir both into the mashed chickpeas until evenly incorporated. The mixture should start to look more cohesive and fragrant.
Add the chopped parsley and ground cumin, then mix everything well. The herbs and spices will lend vibrant color and aroma to the mixture.
Stir in the breadcrumbs and lemon zest, then drizzle with a tablespoon of olive oil. Mix until a shaggy dough forms that holds together when pressed.
Divide the mixture into 4-6 portions and shape each into a patty about 1.5 centimeters thick. Place them on a plate and let rest for 10 minutes—this helps them firm up for frying.
Heat a non-stick skillet over medium heat until the olive oil shimmers and starts to gently bubble. Carefully place the patties into the pan without crowding.
Cook the patties for about 4-5 minutes on each side, until they develop a golden-brown, crispy crust and feel firm when gently pressed. Flip carefully with a spatula to keep their shape.
Once golden and crispy, transfer the patties to a plate lined with paper towels to drain excess oil. Let them rest for a minute or two.
Serve the patties warm, topped with seasonal vegetables, yogurt, or your favorite sauces. They are perfect for customizing with toppings to suit your mood or the season.
