Mash together the chickpeas, ground spices, chopped coriander and seasoning until smooth in a large mixing bowl. Add the onions and gram flour and use your hands to mix them into the chickpea mixture as evenly as possible. Heat the sunflower oil in a large, wide frying pan over a moderate heat until hot.
Shape the chickpea and onion mixture into small fritter shapes using your hands. Shallow fry in batches for a few minutes on both sides until golden brown in colour. Remove from the oil and drain on a plate lined with kitchen paper.
Cover loosely with aluminium foil to keep warm. Prepare the yogurt sauce by whisking the yogurt until smooth, then stir through the cucumber and the finely chopped mint.
Spoon into a serving dish, then garnish with the roughly chopped mint leaves. Arrange the fritters in a serving dish, then place the yogurt sauce in the middle. Serve immediately.
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