1. Preheat the oven to 350°F.
2. In a large bowl, mix the eggs with the milk. Season with salt and pepper. Add the parsley, chives, and grated zucchinis; mix.
3. Add the garlic and chickpea flour and mix well to obtain a smooth paste.
4. In a non-stick pan, heat the oil. Drop small amounts of zucchini batter, leaving enough space so they don’t stick together. Cook for 1 minute on each side and transfer to a baking sheet covered with parchment paper.