Chop the Garlic (2 clove).
Chop the Fresh Cilantro (2 cup).
Grate the Zucchini (2 cup) and add half the Salt (1/4 teaspoon) and allow to rest for 30 minutes.
Squeeze zucchini and remove as much moisture as possible.
Grind Canned Chickpeas (2 cup) using very little water.
To squeezed zucchini, add the chickpea purée, garlic, and cilantro, Ground Cumin (1 teaspoon), Ground Coriander (1 teaspoon), Salt (1/4 teaspoon), and Chili Powder (1 teaspoon). Mix well.
Make small balls of the mix and fry them in a pancake puff pan or flatten the balls, place on a greased baking sheet and bake in a preheated 400 degrees F (200 degrees C) oven for 20 min, flip over and then bake for another 10 - 15 minutes.