Place the grated zucchini in a colander and sprinkle with salt.

Set aside for 15 minutes to drain excess moisture.

Squeeze the zucchini in a towel to remove as much liquid as possible.

Grease a baking sheet and line it with wax paper or parchment paper.

Bring 4 cups of water to a simmer over medium heat.

Gradually pour in the 3 cups of chickpea flour while whisking constantly to prevent lumps.

Season the mixture with salt.

Continue whisking until the mixture thickens and most lumps are gone, resembling thick pancake batter (about 1 minute).

Adjust heat to prevent boiling.

Stir in the squeezed zucchini.

Pour the mixture into the prepared pan and smooth the surface with a spatula.

Refrigerate for about 1 hour, or until cool and firm.

Heat olive oil in a heavy-bottomed pot to 370 degrees F (185 degrees C) for deep frying.

Flip the chilled chickpea mixture onto a cutting board.

Peel off the paper and cut into fries (approximately 3 x 1/2 inches).

Working in batches, carefully add the fries to the hot oil, avoiding overcrowding.

Cook for 3 to 4 minutes, or until golden brown.

Remove the fries with a slotted utensil and place them on a paper towel-lined plate to drain excess oil.

Season immediately with salt.

Squeeze fresh lemon juice over the fries and season again with salt just before serving.