Heat oven to 430 (220C). Take a small saucepan and bring the 1-cup of water to the boil. Remove from heat and stir in the bulgur wheat, turmeric powder and ¼ teaspoon of salt. Cover and let stand for 20 minutes.
Place the drained and rinsed chick peas into the bowl of a food processor and pulse about 16 times. You are looking for a consistency where the chick peas are quite broken up a little, but there are still a few larger chunks of chick peas in the bowl.
In a large mixing bowl combine the chick pea and bulgur wheat mix with a wooden spoon or spatula. Add the onion, garlic, cumin and cilantro and stir well. Season to taste then ad the eggs and mix until well combined.
Line a cookie or baking tray with parchment paper and spray with canola oil.
Using a round cookie cutting ring roughly 3¾ inch (9.5cm) in diameter or simular as a mould make 6 patties and lightly pat down with a spoon.
Drizzle olive oil on top of the patties and bake for 15 minutes, then flip and bake for another 5 minutes until lightly golden on both sides.
To prepare the minted yogurt combine all the ingredients in a small mixing bowl.