• Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, spinach, and garlic in a food processor and blend until smooth.
• Mix eggs, cumin, coriander, salt, lemon juice, baking powder, and black pepper together in a bowl. Add chickpea mixture and mix together.
• Add bread crumbs slowly and combine using your hands until mixture isn’t sticky, but will hold together when frying.
• Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.

For the Tzatziki:

• Drain the yogurt in a lined colander until as much liquid as possible leeches out.
• While the yogurt is draining, peel the cucumber and grate into a small bowl. Sprinkle with about 1 TBS salt. Let sit for about 10 minutes.
• Squeeze the grated cucumber in batches to get out as much liquid as possible. I do this by small handfuls. Set aside into a bowl until it is all squeezed.
• Stir together the yogurt, olive oil, lemon juice and garlic. Add the cucumber.
• Taste and add salt if needed.