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Place the grated zucchini in a bowl, add the salt, and stir to combine. Let the mixture rest for 20 minutes.
Place the onion, cashews, garlic, ginger, and chiles in a food processor and blitz until the mixture is a chunky paste.
Place the zucchini in a linen towel and wring the towel to remove as much liquid from the zucchini as possible. Place the zucchini in a mixing bowl and add the onion-and-cashew paste.
Stir to combine, add the chickpea flour and cilantro, and fold to incorporate. The dough should be slightly wet.
Line a baking sheet with parchment paper. Add canola oil to a Dutch oven until it is about 2 inches deep and warm it to 300°F over medium heat. As the oil warms, form tablespoons of the dough into balls and place them on a parchment-lined baking sheet.
When the oil is ready, gently slip the dumplings into the hot oil and fry until they are golden brown, about 5 minutes, turning the dumplings as necessary. Work in batches if necessary to avoid crowding the pan. Transfer the cooked dumplings to a paper towel-lined plate to drain. Serve once all of the dumplings have been cooked.