In a food processor, pulse half of the chickpeas until coarsely chopped, about 30 seconds. Transfer to a mixing bowl.

In the same food processor, combine remaining chickpeas, eggs, hot pepper sauce, garlic, smoked paprika, turmeric, and sea salt. Blend until smooth, about 1 minute.

Pour the smooth mixture into the bowl with coarsely chopped chickpeas. Fold in sun-dried tomatoes, rosemary, parsley, onion, and bell pepper. Mix thoroughly.

Fold in crumbled feta cheese and bread crumbs. Ensure a well-integrated mixture.

Shape the mixture into ten equal-sized patties, about ¾ inch thick. Dust each with extra bread crumbs.

Place patties on a parchment-lined baking sheet. Preheat a skillet over medium-high heat for 2-3 minutes.

Add olive oil to the heated skillet. Cook patties for about 10 minutes, flipping until golden brown and crispy.

Transfer patties to a plate lined with paper towels to drain excess oil. Allow to rest for a few minutes before serving.