Grate 2 medium zucchini, salt lightly and squeeze very dry in a clean towel. Mix with 1 mashed 400 g can of chickpeas, 1 egg, 50 g chickpea flour, scallions, cumin and pepper. Form 8 fritters and cook in a lightly oiled skillet for 3–4 minutes per side. Serve with yogurt, lemon and herbs. Removing the zucchini liquid is the key to crisp edges and a firm center.
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