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In a medium bowl, whisk together the chickpea flour, baking powder, water, 2 teaspoons of the oil, cumin and salt.
Stir in the spinach, scallions and dill.
In a small nonstick skillet, heat 2 teaspoons of the oil over medium heat.
Add half of the batter and cook for 5 to 6 minutes, until the underside is golden brown and the batter is just about set in the center.
Flip the pancake and cook for 2 minutes more, until the pancake is cooked through.
Repeat with the remaining 2 teaspoons of the oil and batter.
Serve each pancake topped with yogurt, cucumber, scallions, dill and a little cayenne.