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Preheat the oven to 200C/180 fan/400F/Gas mark 6, and line two baking trays with lightly oiled foil.
Grate the courgettes and transfer to a sieve over a bowl, sprinkle with 2 teaspoons of salt, mix well, and leave for 30 minutes.
In a large lidded frying pan, heat 3 tablespoons of oil over medium heat, add the onions, and cook for 8 to 10 minutes until soft and golden. Add the ginger and cook for a further 3 minutes, then add the tomato passata. Cover and cook for 10 minutes, stirring occasionally. Add cumin, coriander, garam masala, and chilli powder, mix well, then add honey, ground almonds, and salt. Slowly add 200 ml hot water to adjust the consistency and cook for a final 5 minutes.
Squeeze out as much water from the courgettes as possible, then transfer to another bowl. Add breadcrumbs, garam masala, chilli powder, and chickpea flour, and mix together. Roll into golf ball-sized kofta and place on the baking tray. Bake for 20 minutes until crispy.
Heat the tomato sauce, carefully lever the kofta off the trays and drop into the sauce.
Serve with rice, and cucumber and mint raita or beetroot raita.