Line baking sheet with parchment paper or foil. Set aside.
In a large bowl, mash the chickpeas with a potato masher until they're all crushed. Add the turkey, egg, garlic, Worchestershire sauce, Dijon mustard, 1 tablespoon olive oil, panko breadcrumbs, salt and pepper.
With your hands or a wooden spoon, mix the ingredients until everything is uniformly combined.
Using a standard ice cream scoop, scoop out a ball and form into a mini patty. Place on the prepared baking sheet as you go until all the meat is used up. {You should get about 12-14 patties.}
Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Place patties in skillet and cook until golden brown and cooked through, flipping after about 3 minutes.
Add the squares of dill Havarti to each patty and allow to melt slightly.
Serve on mini pitas or small slider buns with desired toppings.