Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet or line with parchment paper or silicone baking mat.
Add veggies into a food processor/blender and pulse until finely chopped. You still want some bits and pieces in your patties, so be careful not to let it get too mushy. Squeeze out any excess water.
Heat 1 tablespoon of oil in a skillet over medium high heat. Cook the veggies until softened, about 3-5 minutes. Lower heat and add cumin, garlic powder, and smoked paprika. Cook for an additional minute.
Add chickpeas to the same food processor/blender along with tahini, lemon juice, and the remaining 1 tablespoon of oil. Blend until smooth.
In a large bowl, add cooked veggies, chickpeas, and the rest of the ingredients.
Form into a ball and press down into even-sized patties (see note).
Transfer to prepared baking sheet and bake for 20 minutes, flip and bake for another 10 minutes or so (see note).
Serve with your favorite dip/sauce!