Coarsely grate the zucchini using a box grater or a food processor. Wrap the grated zucchini in a clean kitchen towel and squeeze out as much water as possible from the grated zucchini.
Soak the dry chickpeas in water preferably overnight or at least for 4 hours. Then boil them in salted water until tender but still have a bite. Alternatively you can use canned chickpeas also. Drain and set them aside.
In a large bowl, combine together grate zucchini, chickpeas, sliced onion and mint leave. Give few quick stirs to mix.
In another bowl, mix together all-purpose flour, cornflour, eggs, milk, paprika, crushed all spice, salt and pepper to taste and make a smooth homogeneous mixture.
Add the flour mixture to the bowl of zucchini and mix everything thoroughly. If the mixture still looks too watery add more cornflour.
Heat olive oil in a shallow frying pan. Form ¼ cup patties of zucchini-chickpea mixture and place on the frying pan once the oil is hot. Cook them on medium heat for 2 minutes each side or until they are golden brown.
Take them out once they are all cooked. Serve the stunning chickpea zucchini fritters hot with some sour cream topping! Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/09/chickpea-zucchini-fritters/