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Drain 2 15-oz cans chickpeas well, then pat them dry with paper towels.
Add ½ cup sun-dried tomatoes, ½ medium red onion, and 4 cloves garlic to a food processor and blitz until broken down.
Add chickpeas and blitz again briefly.
Add ¼ cup Italian parsley, ½ cup flour, 1 tsp each cumin and smoked paprika, and ½ tsp each salt and pepper and pulse just until combined.
Cover and chill in the fridge for at least an hour (up to 24 hours).
Scoop ½ cup sized portions of the burger dough, then use your hands to form them into patties.
To cook on the stove: Place patties on a greased saute pan over medium heat. Cover and cook each side for 5 to 7 minutes, or until golden brown and firm all the way through.
To cook on the grill: Set patties on a greased piece of aluminum foil over medium/high heat. Cook each side for about 7 minutes, or until golden brown and firm.
To cook in the oven: Arrange patties on a greased baking sheet and bake at 400°F (204°C) for 15 to 20 minutes, flipping once during cooking.
Serve on a burger bun with your favorite burger toppings, like cheese, lettuce, tomato, and red onion.