Step 1

Mix chickpeas, egg, cornstarch, cumin, ¼ cup chopped parsley, and ¼ cup yogurt in a large bowl. Generously season with salt and pepper.

Step 2

Finely chop half of onion and measure out ¼ cup. Add to bowl with chickpea mixture. Reserve other half for later.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Cook fritters on second side until browned and crisp, 3–5 minutes. Transfer fritters to a plate or wire rack (if you have one).

Step 9

Repeat cooking process with 3 Tbsp. oil and remaining fritters.

Step 10

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

Step 11

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.

Step 12

Divide cucumber mixture and fritters among bowls. Spoon yogurt sauce alongside and serve with lemon wedges.