Place chickpeas, ground almond, shallot, garlic, herbs, lemon zest and juice, spices, baking powder, salt and pepper in a food processor and blend until smoothish.
If you need to, add a bit more lemon juice to get it moving but not a lot.
Taste and adjust seasoning.
Mould into cakes and put in the fridge to firm up for a while or overnight.
Preheat the oven to 200˚C/400˚F.
Meanwhile prepare the yoghurt dressing. Combine in a small bowl; the yoghurt, lemon juice and zest, mint, olive oil and black pepper. Keep aside until needed.
Roll the patties in some polenta to lightly coat all sides. And place on a greased baking tray.
Drizzle with olive oil and roast in the oven for 25 minutes until slightly browned and serve with beetroot relish and yoghurt dressing in a flatbread.