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Place grated zucchini in a colander in the sink or over a bowl. Sprinkle with kosher salt and toss well. Let sit for 10 minutes. Use a spatula or spoon to press down on the zucchini to push out the liquid. Transfer the zucchini to a clean dish towel, paper towels, or cheese cloth and squeeze out excess liquid. Don’t skip this step. You want to remove as much moisture as possible.
Place the chickpeas in a large bowl. Use a fork or potato masher to smash the chickpeas.
Add the zucchini, carrots, green onions, flour, panko, Parmesan, basil, parsley, garlic powder, salt, and pepper. Stir until well combined.
Divide the mixture into 8 equal portions. Form into patties, about 3-inches wide.
In a large cast iron skillet or nonstick skillet, heat the oil over medium high heat. When the oil is hot and shimmering, add the fritters to the pan. You can make 3 to 4 fritters at a time, just make sure they aren’t touching. Cook for 3 to 5 minutes per side, until golden brown and crispy.
To make the yogurt sauce, in a small bowl, add the yogurt, lemon juice, lemon zest, herbs, garlic, and salt. Stir until well combined.
Serve the fritters warm with the lemon herb yogurt sauce.