Begin by rinsing and draining one can of chickpeas. In a large mixing bowl, mash the chickpeas using a fork or a potato masher until mostly smooth, leaving some texture for added bite. This should take about 5 minutes.

Add finely chopped onion, minced garlic, fresh parsley, cilantro, lemon zest, lemon juice, ground cumin, and paprika to the mashed chickpeas. Incorporate breadcrumbs and an egg (or flax egg) into the mixture. Stir well until everything is evenly blended and moist, creating a firm but cohesive mixture. This mixing process should take about 3 to 5 minutes.

With clean hands, take a handful of the chickpea mixture and form it into palm-sized patties, roughly ½ inch thick. Aim for about 8-10 patties total. Place them on a plate lined with parchment paper, ensuring they are evenly spaced.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Once hot, add the patties carefully, making sure not to overcrowd the pan. Cook each patty for 4-5 minutes on one side until golden brown and crispy. Gently flip each patty and cook for another 4-5 minutes until both sides are beautifully browned.

While the patties are cooking, whisk together the yogurt, fresh dill or mint (if using), and a pinch of salt and pepper in a small bowl. Keep blending until the mixture is smooth and creamy. Taste and adjust seasoning as desired.

Once your patties are golden and crispy, transfer them to a serving plate. Drizzle the creamy yogurt sauce generously over the top or serve it on the side for dipping. Garnish with additional herbs or lemon slices if desired.