Step 1

Rinse and dry the zucchini. Trim the ends and grate them on the large holes of a box grater or with the shredder attachment of a food processor.

Step 2

Place the zucchini shreds in a large bowl and toss with 2 teaspoons of the salt. Let sit 15 minutes, then transfer to a large, clean kitchen towel and squeeze out as much of the liquid as you can.

Step 3

Put the shredded, dried out zucchini in a large bowl and stir in the eggs and shallot. Sift in the chickpea flour, baking powder, coriander, cumin, ½ teaspoon salt, and pepper. Stir until combined.

Step 4

Coat a wide skillet or griddle with a thin layer of ghee or oil and warm over medium heat until it shimmers. Drop ¼ - ⅓ cup scoops of batter into the oil and flatten slightly. I like to use a spring-loaded #24 ice cream scoop for uniform fritters.

Step 5

Cook the fritters over medium-low heat until golden on the bottom, 2-3 minutes. Gently flip and cook on the second side until golden and cooked through. 2-3 more minutes.

Step 6

Remove to a cooling rack while you cook the remaining zucchini cakes. When ready to serve, reheat the fritters in the skillet until hot.

Step 7

Place a large dollop of yogurt sauce on a plate, top with warm fritters, and sprinkle with tomatoes, cucumbers, feta, olive oil, lemon juice, flaky salt, Aleppo pepper, and herbs, if using. Serve right away.