Heat 2 tbsp oil in small skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until tender. Let cool slightly. In food processor, combine chickpeas, onion and garlic; pulse until coarsely ground. Add mashed potatoes, 2 tbsp flour, 1 egg, Adobo seasoning and smoked paprika; pulse until blended. Stir in cheese. Refrigerate for 30 minutes. Divide into 32 portions. Shape into oval balls; freeze for at least 1 hour or until firm.
Place remaining flour in shallow dish. In separate shallow dish, whisk remaining egg. Place bread crumbs in another shallow dish. Dredge croquettes in flour, then dip into egg, then coat in bread crumbs.
Heat remaining oil in large skillet set over medium heat. In 4 batches, cook croquettes for 5 to 8 minutes or until golden brown all over. Transfer to paper towel-lined tray. Arrange on serving dish; sprinkle with parsley. Serve with sour cream for dipping if desired.