Mash the cooked chickpeas in a large mixing bowl until mostly smooth, leaving some chunks for texture.

Stir in the oat flour, lemon juice, lemon zest, minced garlic, chopped parsley, cumin, salt, and pepper until well combined.

Shape the mixture into small patties about 2 inches in diameter and refrigerate for at least 20 minutes.

Heat olive oil in a skillet over medium heat and cook the chilled patties for 3-4 minutes on each side until golden brown.

Whisk together Greek yogurt, lemon juice, minced garlic, olive oil, and chopped dill until smooth for the sauce.

Serve the patties warm, topped with the creamy yogurt sauce.