In a food processor, pulse the shallot and garlic until finely minced. Add to the processor the garbanzo beans, parsley, oats, Maille Dijon Originale mustard, salt and pepper. Pulse 5-10 times until the mixture is easily formed into balls.*
Using a 1.5 tablespoon cookie scoop, scoop the batter into your hands. Form into balls or patties using your dry hands.**
Heat a 12-inch nonstick pan over medium heat and add 2 tablespoons of olive oil. Once the oil is hot (about 2-3 minutes), place the patties on the pan evenly spaced out (they should not be touching). Cook on medium heat for 3-4 minutes per side until golden brown on both the top and bottom. You may need to add 1 more tablespoon of oil if you do this in two batches or if you want more of the edge to be crispy.
Serve immediately while hot (or store and warm before serving). Serve with my 3-Ingredient Homemade Vegan Honey Mustard dipping sauce.
Fritters and sauce can be stored in an airtight container in the refrigerator for up to one week. I have not tried freezing and thawing them but I imagine these would freeze and thaw well.