Preheat your oven to 400°F (205°C) and place a baking sheet inside the oven to preheat. This allows the baking sheet to heat up for a crisper fritter exterior.

In a food processor, combine the chickpeas, onions, fresh parsley, fresh dill, fresh mint, smoked paprika, salt, and pepper. Add a tablespoon of the aquafaba at a time as needed. Pulse until the mixture is well combined but still slightly chunky.

Transfer the mixture to a mixing bowl. Add the lemon juice, lemon zest, nutritional yeast (if using) and the chickpea flour (or all-purpose flour) and mix well. The mixture should be slightly wet, but if the mixture is too dry, add aquafaba, a tablespoon at a time, until you get a thick and cohesive mixture that holds together for shaping.

Carefully remove the baking sheet from the oven. Shape the chickpea mixture into small patties, about 2 inches in diameter and ½ thick. Place them on the prepared baking sheet. Spray with vegetable oil if using. Bake the fritters in the preheated oven for about 20-25 minutes, flipping halfway through, or until golden brown and crispy on both sides.

Meanwhile, prepare the vegan tzatziki. In a bowl, combine the vegan yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well until smooth and creamy.

Once the fritters are baked and golden, remove them from the oven, sprinkle with a bit of sea salt, and let them cool slightly. Serve warm with the herby tzatziki sauce.