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Combine yoghurt, cucumber, lemon juice and a pinch of salt. Place in fridge.
Place chickpeas, zucchini, breadcrumbs, coriander, garlic, cumin, cayenne, egg and a pinch of salt in bowl of a food processor. Process until almost smooth. Divide into 8 portions. Shape into 8cm patties, about 2cm thick.
Heat half the oil in non-stick frying pan over medium heat. Add 4 patties and cook for 3-4 minutes each side or until golden. Place on a plate lined with paper towel and cover with foil. Repeat with remaining oil and patties.
Meanwhile, cook beans in boiling water for 3 minutes or until tender crisp. Drain and return to pan. Add spinach and toss until spinach just wilts.
Serve the patties with the beans, spinach and cucumber dressing.