Grate the zucchini over a clean towel and add half the salt. Allow to rest for 30 minutes.

Chop the garlic & cilantro.

Grind the chickpeas with a little water in a food processor or blender.

Preheat oven to 400°. Grease a baking sheet or muffin tin.

Squeeze the zucchini and remove as much moisture as possible.

Add all the ingredients to the zucchini. Mix well.

Shape the mix into balls and place in a muffin tin, or flatten the balls and place on a baking sheet. Bake for 20 minutes.

Turn the falafels and bake for another 10-15 minutes. Serve.