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Peel and dice 2 cups butternut squash. Place in a microwave-safe bowl and microwave for about 7 minutes, or until very soft. Mash with a fork or potato masher.
Add 2 cans chickpeas (drained and rinsed). Mash together, leaving some chickpeas chunky for texture.
Add 4 tablespoons all-purpose flour, ⅓ cup grated parmesan, 1 large egg, ½ red onion (finely chopped), 1 clove garlic (grated), 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon salt, and black pepper. Mix until the mixture holds together. If it feels too wet or sticky, add a little more flour.
Shape 2 to 3 tablespoons of mixture into each patty. Lightly oil your hands if the mixture sticks. Heat the olive oil in a nonstick skillet over medium heat. Cook the patties for about 4 minutes per side, or until golden and crisp. Alternatively, bake at 400°F (200°C) for 20 to 25 minutes, or air fry at 375°F (190°C) for about 10 minutes. Serve warm with your favorite dip.