FOR THE YOGURT-TAHINI SAUCE: Whisk all ingredients in bowl until smooth. Season with salt to taste. Refrigerate until needed. (Sauce can be made 24 hours in advance.)

FOR THE ZUCCHINI-SALAD: Whisk mint, oil, lemon juice, yogurt, and honey together in medium bowl. Add zucchini ribbons and toss gently to coat. Sprinkle with olives and refrigerate until needed.

FOR THE CHICKPEA-CAKES: Process cilantro, onion, coriander, cumin, salt, baking powder, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add egg and process for 5 seconds. Add chickpeas and flour and pulse 4 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped and flour is fully incorporated, about 4 more pulses.

Spray rimmed baking sheet with vegetable oil spray. Remove food processor blade and, using ½ cup measure, drop 6 even portions (about scant ½ cup each) onto prepared sheet. Gently shape into patties about 3 inches in diameter.

Line cutting board with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using thin spatula, transfer patties to skillet. Cook for 4 minutes, then reduce heat to medium-low; cover; and continue to cook until tops are firm to touch and patties register 185 degrees, 7 to 9 minutes. Transfer patties to prepared board, browned side down. Invert cakes to browned side up and serve with sauce and salad.