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Mix chickpeas, egg, cornstarch, cumin, ¼ cup chopped parsley, and ¼ cup yogurt in a large bowl. Generously season with salt and pepper.
Finely chop half of onion and measure out ¼ cup. Add to bowl with chickpea mixture. Reserve other half for later.
Using a potato masher, mash mixture until you’ve broken up almost all of the chickpeas and a thick, coarse paste forms. Some of the chickpeas can be left in larger pieces with a few left whole, but you want everything more or less mashed up.→ Please give the potato masher the love it deserves
Using your hands, a scoop, or a measuring cup, portion mixture into 16 more-or-less even balls (each ball should be a scant ¼ cup; don’t fill the measuring cup up all the way!). Roll each ball gently between your palms and transfer to a rimmed baking sheet or plate.
Press down on balls with your palm to flatten to a ½"-thick patty. If mixture is super sticky and coats your hands, dampen your hands with a bit of cold water and try again.
Heat a large skillet (preferably cast iron) over medium-high. Add 3 Tbsp. oil and swirl skillet to coat. When oil is hot, add half of fritters, spacing evenly apart, and press down on top of each with a spatula to flatten into discs. Be careful as you do this because mixture is wet and may splatter.
Cook fritters until dark golden brown and crisp on first side, 3–5 minutes. If you’re dealing with annoying oil splatter, reduce heat to medium. Slide a thin metal spatula underneath fritters and gently turn over.
Cook fritters on second side until browned and crisp, 3–5 minutes. Transfer fritters to a plate or wire rack (if you have one).
Repeat cooking process with 3 Tbsp. oil and remaining fritters.
Stir remaining ½ cup yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.→ We're just really into yogurt sauce
Thinly slice remaining red onion. Transfer to a large bowl, then add cucumbers and remaining 1 cup parsley, 1 Tbsp. lemon juice, and 2 Tbsp. oil. Season with salt and pepper, then toss gently to combine.
Divide cucumber mixture and fritters among bowls. Spoon yogurt sauce alongside and serve with lemon wedges.