In a large bowl, mash the chickpeas using a fork or potato masher until they form a coarse paste with some small chunks remaining.

Add the egg, breadcrumbs, onion, parsley, garlic, cumin, salt, and pepper to the bowl and stir until the mixture is cohesive.

Divide the mixture and shape into 8 equal-sized patties, approximately 1/2 inch thick.

Heat the olive oil in a large non-stick skillet over medium heat.

Place the patties in the skillet and cook for 4 to 5 minutes per side until golden brown and crisp.

Remove the patties from the heat and drain briefly on paper towels before serving.