Step 1

Combine yogurt, cucumber, garlic, and olive oil in the smallest bowl of your food processor. Process until completely smooth. Stir in mint leaves and lemon zest.

Step 2

Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with olive oil mister or cooking spray.

Step 3

Use a potato masher or fork to smash together cauliflower and chickpeas in a medium bowl. Don't mash them until they're mush—you want the burger to have a little bit of texture. Stir in the tahini, garlic, lemon juice, and olive oil, then add salt and pepper to taste. Fold in the beaten egg.

Step 4

This mixture is a little bit wet, so you won't be able to form patties with your hands. Instead, divide it into 6 mounds on the baking sheet, then use your hands to pat the rounds into burgers.

Step 5

Bake for 15 minutes, then use a spatula to carefully flip burgers (if they fall apart, press them back together) and bake for 5 minutes more, until lightly browned. Serve on rolls or in pitas and top with spinach leaves, tomato and onion slices, and mint tzatziki.