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1
Soak the garbanzo beans in plenty of cold water for 24 hours in the fridge.
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2
Drain well.
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3
The garbanzos will have expanded to measure about 4 cups.
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4
Add 2 cups of the soaked garbanzos to a food processor and process until smooth and pasty, about 2 minutes.
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5
Use a spatula to scrape the paste into a large bowl.
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6
Set aside.
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7
Add the remaining soaked garbanzos to the food processor along with the onion, garlic, cilantro, parsley, lemon juice, cumin, chili powder, salt, and baking powder.
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8
Pulse 10 times, then scrape down the bowl.
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9
Pulse 10 more timesthe mixture should have a medium-coarse texture.
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10
Add it to the bowl with the pureed garbanzos and mix to combine.
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11
Refrigerate, covered, for 30 minutes to make it easier to form into patties.
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12
Divide the garbanzo mixture into 6 even balls.
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13
With your hands, form each ball into a 3/4-inch-thick patty.
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14
Set aside.
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15
Heat a large cast-iron skillet or heavy frying pan over medium-high heat.
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16
Add 1 1/2 tablespoons of the oil and swirl to coat the pan.
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17
Carefully add 3 patties and cook, undisturbed, until the bottom surfaces are browned and crisp, about 6 minutes.
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18
Flip the patties and cook for 6 minutes more.
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19
Remove the patties to a plate and repeat with the remaining vegetable oil and uncooked patties.
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20
Toast the buns, if desired.
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21
Distribute the tomato jam, if using, evenly among the bun bottoms, top with lettuce leaves and the patties, spoon the yogurt on top, and close up.
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22
Serve right away.
