Directions:
1.    Finely shred the zucchini – I use a food processor for this. Julienne the zucchini flowers and the herbs. Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well – the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.
2.    Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around. Put in about half of the batter and spread around to form a circle. Cook for about 5 minutes, then turn and cook for another 5 minutes or so, until it’s cooked all the way through. (You can slice into the middle a bit to see if there’s any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter.
3.    Cut into wedges, and serve hot or at room temperature.
Note: If you want a crispy outside, use more oil in the pan; if you want it soft (and less caloric) add less. You can use ghee or butter instead of the olive oil.