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In a large bowl, combine all ingredients (it’s helpful to first whisk together the tahini with the lemon juice and dijon). Combine with a spoon or spatula until you have a uniform mixture. As the zucchini releases moisture (from the added salt), the chickpea flour will absorb that liquid. Allow mixture to sit for 15-20 minutes.
When ready to cook, heat a non-stick skillet over medium-high heat. Use an ice cream scoop to measure the mix, and transfer level scoops to your skillet. Use a spatula to flatten into a fritter shape on the pan.
Cook over medium-high heat for 3-4 minutes, until golden on the first side. Flip with the spatula, and cook for another 2-4 minutes on the second side.
If the fritters are getting too brown, reduce heat to allow the centers of the fritters to cook more fully. Work in batches, you should be able to cook the mixture in two batches on the pan. Once golden brown and set, remove and serve immediately. Makes 7-8 fritters, serving 3 as a light meal, or more as an appetizer (see note).