Start by rinsing and patting dry the canned chickpeas, ensuring they are free of excess moisture to prevent sogginess.

In a large mixing bowl, mash the chickpeas until they are roughly chunky.

Add in the fresh pomegranate seeds, diced red onion, chopped parsley, cumin powder, salt, pepper, and breadcrumbs. Mix until well combined.

Shape the mixture into uniform patties, about ½ inch thick.

Heat olive oil in a skillet over medium heat. Carefully place the patties in the pan and cook for about 4 minutes on each side.

Once cooked, serve the patties on whole-grain buns or plain, topped with avocado, yogurt sauce, and more pomegranate seeds.