Throughly rinse produce and pat dry. Mince garlic. Cut cucumber and red bell pepper into a fine dice. Peel and finely chop shallot. Stem and chop parsley. Halve lemon and zest for garnish, if desired. Rinse and drain the chickpeas.

Heat 1 Tbsp. olive oil and shallot over medium heat in a small pot for about 2 minutes. Add bell pepper and cook until fragrant, about 30 seconds. Add quinoa and 1¼ cups of water. Increase heat and, once boiling, reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Using a fork, fluff quinoa and stir in 2 tsp. olive oil and juice from one half of the lemon. Season with a pinch of salt and pepper.

In a small mixing bowl, combine Greek yogurt, cucumber, 1 Tbsp. lemon juice (or to taste), half of the minced garlic, and half of the chopped parsley. Stir until smooth. Add up to ¼ cup of water if needed, a little at a time, if Tzatziki is too thick.Add a pinch of salt and freshly ground black pepper. Set aside chilled until plating.

In a mixing bowl, combine chickpeas, chickpea flour, 2 Tbsp. water, remaining minced garlic, and remaining parsley (reserving a pinch for garnish). Mash together, focusing on mashing the chickpeas as much as possible, and form into 6 small patties. If necessary, you can pulse the mixture in a food processor or blender to more fully pulverize the chickpeas.

In a large nonstick pan, heat 2 tsp. olive oil over medium-high heat. Add fritters and cook 2-4 minutes per side, or until browned and cooked throughout. Transfer fritters to a paper towel-lined plate to soak up excess oil. Season immediately with salt.

Divide the quinoa between 2 plates. Add 3 chickpea fritters to each plate. Ladle Tzatziki sauce over the fritters. Garnish with remaining parsley, a squeeze of the remaining lemon, a sprinkle of lemon zest, if desired, and a crack of freshly ground black pepper.