Combine parsley, onion, and garlic in bowl of a food processor and pulse until onions are finely chopped but not pureed. Add drained pinto beans, chili powder, and salt to same food processor bowl and pulse until beans are coarsely chopped and combined with onions.

To form bean patties, measure about 2 Tbsp of the mixture into your hands and gently pat into a patty. Repeat with remaining mixture.

Cook patties in batches. Heat 2 Tbsp vegetable oil in a nonstick skillet, add about half the patties to pan, and cook until golden brown and crispy on edges, 3-4 minutes on each side. Transfer to a paper towel-lined plate and repeat with remaining oil and patties.

To make dipping sauce, whisk together yogurt, lemon juice, cumin, cilantro and salt in small bowl.

Serve the patties with the yogurt.