Begin by draining a can of chickpeas and patting them dry with a paper towel. Coarsely mash the chickpeas in a large mixing bowl until partially chunky.

Add ground cumin, black pepper, sea salt, green onions, garlic, flour, and egg to the mashed chickpeas. Mix until a cohesive dough forms.

Heat grapeseed oil in a skillet over medium-high heat. Form the mixture into small patties about ½ inch thick.

Fry each patty for 3–4 minutes on one side until golden brown, then flip and cook for another 3–4 minutes. Transfer to a wire rack to cool slightly.

In a small bowl, combine Greek yogurt, lemon juice, dill, garlic, and salt. Mix until smooth and serve with the patties.