Drain and rinse the chickpeas, then mash them in a large bowl with a fork or potato masher until mostly smooth with some chunky pieces remaining.
Add the breadcrumbs, cumin, chili flakes, and chopped parsley to the mashed chickpeas. Mix everything together until evenly combined.
Finely grate or mince the onion and stir it into the mixture. Squeeze in the lemon juice and drizzle the olive oil, then stir again until the mixture is cohesive.
Divide the mixture into 4-6 equal portions and shape each into a round patty, about 1 inch thick, with damp hands to prevent sticking.
Heat a tablespoon of olive oil in a skillet over medium heat until shimmering and fragrant. Carefully add the patties to the hot pan.
Cook the patties for 3-4 minutes on each side, or until golden brown and crispy around the edges, flipping gently with a spatula.
Once browned and crispy, transfer the patties to a plate lined with paper towels to drain excess oil. Let them rest for 2 minutes.
Serve the chickpea patties warm, with a squeeze of lemon or a dollop of yogurt if desired. Enjoy their crispy exterior and tender interior!
