Tear pita into small pieces, add to a food processor and pulse until finely ground, 15 seconds. Add eggs, 2 Tbsp parsley, cumin, salt, pepper, the chickpeas. Pulse until chickpeas are coarsely chopped and mixture is cohesive - 10 pulses.
Form chickpea mixture into patties about 2 inches in diameter (should have around 20-24 patties).
Heat olive oil in skillet over medium-high heat until shimmering. Add chickpea patties and cook until deep golden brown on both sides - 3 minutes per side. Transfer to a paper towel-lined plate.
