Place chickpeas in a large mixing bowl and mashed them with a fork really well (alternatively you can puree them in a food processor or blender. Set aside.

Heat oil in a large skillet over medium-high heat. Add onions and sauté for 5 minutes, until translucent.

Add garlic, curry powder, and red pepper flakes and sautè for 1 minute, until fragrant.

Add zucchini, carrot, and arugula and sauté for 5 minutes stirring frequently, until arugula is wilted and veggies are cooked.

Remove from the heat and season generously.

Add to the chickpea mixture and stir until fully combined.

Stir in the egg and the breadcrumbs and mix until the mixture is sticky and holds together. If not, add more breadcrumbs 1 tablespoon at a time until mixture comes together.

Divide mixture into four equal portions and shape into patties. Refrigerate for at least 30 minutes.

In the meantime make the mint yogurt sauce, by combining all ingredients in a bowl. Set aside.

Heat remaining tablespoon of olive oil in a large skillet over medium-heat and cook patties for 4 minutes on each side.

Serve on your favorite bun, with the mint yogurt sauce, tomatoes, arugula, and onions.

DONE