Place chickpeas in a food processor and pulse until coarsely ground; pulse about 8 to 10 times.
In a medium mixing bowl whisk together the yogurt, eggs, 2 tablespoons oil, cumin, coriander, paprika, and salt.
To the yogurt mixture add the chickpeas, panko crumbs, sliced green onions, parsley, and garlic; stir until just combined.
Gently pack the mixture into six 1-inch thick patties.
Heat 2 tablespoons oil in a large skillet set over medium heat.
Add patties to the hot oil, about 3 patties at a time, and cook for 3 to 4 minutes per side, or until browned and firm.
Transfer patties to a paper towel lined plate.
Repeat the cooking process with the rest of the patties. Add more oil, if needed.
Top with a tablespoon of yogurt, if using, and serve with lemon wedges.