2 medium zucchinis, roughly chopped
3 cups cooked chickpeas (2 x 14oz / 400g cans)
1 large brown onion (or 2 small), roughly chopped
bunch of parsley
8 cloves garlic
1 Tbsp cumin
3 tsp salt
2 tsp paprika
½ tsp cayenne
juice of 1 lemon
2 Tbsp flaxmeal + 6 Tbsp hot water
3 tsp baking powder
1 cup chickpea/besan flour

Tzaziki:
1 cup cashews, soaked overnight
1 cup water
juice of 1 lemon
1 clove garlic
1 tsp salt
1 medium cucumber