Mix 400g of canned chickpeas with 2 tbsp of hummus, 1 tbsp of chopped parsley and 2 teaspoons of lemon zest in a blender and blend until the mixture becomes sufficiently thick to be able to form patty. Add salt and pepper, and shape patties of 2.5 cm in size, then gently roll each patty into flour.
Heat 1/4 cup of olive oil in a large pan on medium heat. Add the patty croquettes to the pan, pressing slightly until they are cooked on both sides for about 6 to 8 minutes. Serve with sour cream or Greek yoghurt previously mixed with grated lemon zest, chopped dill, salt and pepper.