In a medium bowl, add 1 cup rolled oats (not quick-cooking), 1/2 cup cooked chickpeas, 1/4 cup finely diced yellow onion, 2 teaspoons onion powder, 1/2 teaspoon ground cumin, 1/16 teaspoon ground red cayenne pepper, 1/2 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper, and 2 tablespoons fresh chopped parsley (optional). Add 1/3 cup prepared classic hummus to start.

Using a fork or potato masher, mix and mash the chickpeas into the dry ingredients. Mash enough so the mixture holds together but leave some chickpea texture—do not puree.

Check the mixture by squeezing a small handful; it should hold together easily but not be too wet. If it does not hold, add more prepared classic hummus a little at a time, up to a total of 2/3 cup, until the mixture binds when squeezed.

Divide the mixture into four equal portions. Using your hands, form each portion into a patty about 4 inches in diameter and press to an even thickness.

Heat a large sauté pan over medium heat until hot. Add 2 tablespoons olive oil to the pan and heat until the oil shimmers.

Place the patties in the pan (cook in batches if they don’t fit without crowding). Do not overcrowd the pan.

Cook the patties on the first side for 3–4 minutes, until golden brown. Flip and cook the other side for 2–3 minutes, until browned and heated through.

Transfer cooked patties to a plate and serve immediately—on a bun with accompaniments, over a salad, or on their own.