Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Finely chop the yellow onion, fresh parsley, garlic, and sun-dried tomatoes.

Add the chopped onion, parsley, garlic, sun-dried tomatoes, feta cheese, breadcrumbs, egg, ground cumin, salt, and black pepper to the food processor.

Pulse the mixture until the vegetables are finely chopped and combined; do not process into a smooth paste.

Add the drained canned chickpeas and pulse briefly until chunky but able to hold together when pressed.

Transfer the mixture to a mixing bowl and divide it into 4 equal portions.

Shape each portion into a compact patty about 3/4 inch (2 cm) thick.

Brush the patties with the olive oil and place them on the prepared baking sheet.

Bake the patties for 6 minutes, then carefully flip them with a turner spatula.

Bake for 6 more minutes until the patties are heated through and lightly browned.

Place one cooked chickpea patty in each hamburger bun and add preferred burger toppings before serving.