Place all the ingredients in a large mixing bowl. Mix with a spoon and allow the batter to rest for 10 minutes. If the batter is still soggy, add 1 extra tbsp chickpeas flour at a time and stir.
Heat oil in a skillet. Place the the scooped fritter batter into the skillet and cook for 4-5 minutes until golden brown on each side. Flip again and cook for another 4-5 minutes. Drain the vegan zucchini fritters onto a paper towel to remove any excess oil.
Repeat the process with remaining batter.
Serve with prepared Zucchini fritters with Avocado dip & vegan ranch sauce.