Drain and rinse the chickpeas and lentils thoroughly. Pat them dry with paper towels to remove excess moisture.

In a food processor, combine chickpeas, lentils, chopped onions, minced garlic, and ginger. Pulse until mixture is coarsely ground but not pureed, leaving some texture.

Transfer mixture to a large mixing bowl. Add flour, tomato paste, cumin, coriander, cinnamon, paprika, cayenne, salt, and black pepper. Mix thoroughly until well combined.

Finely chop cilantro and parsley, then fold into the mixture. Add one beaten egg and mix until the mixture holds together when pressed.

Refrigerate mixture for 15 minutes to firm up. Meanwhile, beat the remaining egg in a shallow dish for coating.

Scoop 2 tablespoons of mixture and form into small patties about 2 inches in diameter and 1/2 inch thick. Repeat with remaining mixture.

Heat olive oil in a large skillet over medium heat. Dip each patty in beaten egg, coating both sides.

Fry patties in batches for 3-4 minutes per side until golden brown and crispy. Do not overcrowd the pan.

Transfer cooked patties to a paper towel-lined plate to drain excess oil.

Prepare yogurt sauce by mixing greek yogurt with minced garlic, lemon juice, cumin, and salt. Serve patties warm with yogurt sauce on the side.