Place peas and half the spinach in a medium bowl. Pour over boiling water and stand for 1 minute. Drain and squeeze out excess liquid.
Place pea mixture, onion, garlic, jalapeno, chickpeas, parmesan, egg and oats in a food processor and process until finely chopped and combined. Using wet hands, shape the mixture into 4 patties. Chill in the fridge for 10 minutes or until slightly firm.
Heat oil in a large frying pan over medium heat. Cook patties for 5 minutes on each side or until golden and heated through.
Spread roll bases with half of the yoghurt, then top with patties, cucumber and remaining spinach. Combine remaining yoghurt and lime juice, then drizzle over the spinach. Season with pepper, sandwich with roll tops, and serve.