Start by preparing the zucchini. Shred the zucchini using a grater, then salt and drain excess water in a colander for 20-25 minutes.

In a large mixing bowl, combine the drained zucchini, finely chopped broccoli, grated carrot, and chickpeas. Add salt, pepper, and any additional herbs. Mix thoroughly.

Heat about ½ inch of oil in a pan over medium-high heat until shimmering (about 3-5 minutes). Test by dropping a spoonful of mixture; it should sizzle.

Scoop ⅓ cup of the mixture into the pan and flatten slightly. Fry for about 3 minutes until golden brown, then flip and cook for another 3 minutes.

For baking, preheat the oven to 400°F (204°C). Place fritters on a parchment-lined baking sheet and bake for 10 minutes on each side.

Serve warm with creamy dill sauce or your favorite dipping sauce.