Prepare the Zucchini: Trim the ends of the zucchini and grate it.

Do not squeeze the zucchini; retaining its moisture is essential for the batter.

Mix Ingredients: In a mixing bowl, add 6 rounded tablespoons of chickpea powder.

Gradually add 100 ml of water, stirring to create a creamy, smooth mixture.

Add the grated zucchini and mix thoroughly.

Form the Pancakes: Preheat the oven to 200°C (392°F).

Use round cookie cutters to shape the zucchini mixture into small pancakes, using about 2 tablespoons of mixture per pancake.

Arrange the pancakes on a baking tray lined with parchment paper.

Cook the Pancakes: Bake in the preheated oven for 12-15 minutes or until golden brown.

Serve: Serve warm with a quick sauce of Greek yogurt mixed with chili sauce. Add a pinch of salt if desired.