To Make the Cucumber Mint Salad:

1. To make the dressing, whisk together the vinegar, olive oil, and sugar in a small bowl. Add salt and pepper, to taste.
2. Toss the dressing on to the cucumber. Cover, and store the salad in the fridge until you are ready to serve the chickpea patties.  Note: you want the cucumbers to sit in the dressing for a good half an hour to hour before serving. When you are ready to serve the salad, toss in the fresh mint.

To Make the Chickpea Patties:

1. Place the chickpeas and potatoes in a medium sized frying pan.
2. Cover the chickpeas and potatoes with water.
3. Cook on medium/medium-high heat until the water has all been absorbed and you can easily mash the potatoes with a fork. If you need to add more water to achieve this, don’t hesitate.
4. Once you can mash the potatoes and chickpea, transfer them into a bowl. Add the spices, salt, chickpea flour, breadcrumbs, aquafaba, and 1 tablespoon of the oil. Mash until smooth.
5. Let the mixture cool until you can handle it comfortably.
6. Form the mixture into 8 patties and place the patties in the fridge for about 15 minutes to firm up.
7. Heat the remaining 1 tablespoon of oil in a frying pan over medium heat.
8. Cook the patties until golden brown on each side, about 10 minutes in total – make sure you cook the patties long enough (uncooked chickpea flour does not have a pleasant taste).
9. Spread 1/4 cup of hummus on to a plate and place 4 chickpea patties on top of the hummus. Top with half of the cucumber mint salad and serve. Repeat for second plate.