Step 1

Combine yoghurt, cucumber, lemon juice and a pinch of salt. Place in fridge.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve the patties with the beans, spinach and cucumber dressing.