Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Place all of the ingredients for the chickpea burgers in a food processor other than the olive oil. Pulse several times until ingredients have broken down, but still some chunkiness remains. You don't want the mixture to turn into a smooth paste. You may need to use a spatula to fold the ingredients from the bottom of the food processor in with those at the top. Pick up some of the mixture with your hands. It should be sticky enough to form into burgers, but not so sticky that it still feels wet. If the mixture feels too wet, fold in some additional oats. If it feels too dry, add one tablespoon of water at a time until it binds together.
Using your hands, form the chickpea mixture into 6 evenly sized patties and place them spaced apart on the parchment paper. Lightly brush the surface of the patties with olive oil. Bake in the oven for approximately 35-40 minutes, or until slightly firm and lightly browned, flipping carefully after about 30 minutes.
In the meantime, if you plan to make the tahini yogurt sauce, combine all the ingredients for the spread in a small bowl.
Serve burgers on a lettuce wrap, bun, pita or in a salad topped with the yogurt spread.