Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
In a food processor, blitz the bread, garlic, cumin and parsley together to make flavoured breadcrumbs.
Remove and place in a large bowl.
In the food processor, mix the chickpeas to a paste and add to the breadcrumbs bowl.
Repeat, using the pulse function to chop the onion then the carrot.
Drizzle the lemon juice over and mix in well. Sprinkle over the flour and use your hands to combine.
In a bowl, spoon in the yoghurt, add the mint and mix well.
Grate the cucumber onto a plate or chopping board, add a pinch of salt and let rest for a minute.
Bring the cucumber over to the basin and with your hands squeeze the excess liquid away then add the cucumber into the yoghurt and mint.
Mix well then allow to cool in the refrigerator.
Shape the chickpea mixture into equal patties.
Place on the baking tray, spray with oil and bake for 25 minutes, carefully turning once during cooking process.
Serve on the wholemeal buns or rolls with the yoghurt dip.