Place the drained chickpeas in a mixing bowl and mash with a fork or potato masher until mostly smooth with some texture remaining.
Add the finely chopped herbs, minced onion, smoked paprika, lemon juice, and a tablespoon of olive oil to the mashed chickpeas. Mix everything thoroughly until well combined and the mixture sticks together when pressed.
Stir in the breadcrumbs gradually, just enough to help the mixture hold its shape without becoming dense. If the mixture feels too wet, sprinkle in a little more breadcrumbs; if too dry, add a teaspoon of water or olive oil. Let the mixture rest for 5 minutes to relax the ingredients and enhance flavor.
Divide the mixture into 4 equal portions and shape each into a patty about 1.5 cm thick and 8 cm wide, pressing firmly to ensure they hold together.
Heat a skillet over medium heat and add a tablespoon of olive oil. When the oil shimmers and starts to gently crackle, carefully place the patties into the pan, leaving space between each.
Cook the patties for about 4-5 minutes on each side, or until they turn golden brown and crispy on the edges. You should hear a gentle sizzling sound and see a nice browning.
Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes to settle before serving.
Serve the crispy chickpea patties hot, with your favorite dips, in wraps, or alongside a fresh salad. Enjoy their savory, hearty flavor with a satisfying crunch.
