Prepare the zucchini zoodles: Chop the ends of the zucchini and spiralize it into noodles. Alternatively, cut into thin slices and then into long julienne strips.

Toss the zoodles with olive oil, lemon juice, salt, and pepper. Set aside.

Make the tomato sauce: Score the tomatoes and pressure cook them with 1 cup of water for 1 whistle.

Release the pressure, cool the tomatoes, and blend into a smooth paste.

Heat a saucepan, sauté minced garlic and diced onions until translucent.

Add the tomato paste, basil leaves, oregano, cumin powder, honey, red chilli powder, pepper, and salt. Cook until the color darkens.

Add 1 cup of water and chopped mushrooms. Stir and cook for 20 minutes. Set aside.

Make the meatballs: Heat another saucepan, sauté garlic and onions until translucent.

Add chopped mushrooms and sauté until the water evaporates.

Grind the soaked chickpeas into a coarse mixture and add to the pan with herbs and seasonings.

Combine well and let cool. Form into balls, coat with breadcrumbs, and set aside.

Heat a Kuzhi paniyaram pan with oil and fry the meatballs until crispy.

Add the meatballs to the tomato sauce mixture.

Assemble: Place the zoodles on a plate, pour the meatball sauce over the top, and garnish with chopped parsley.

Serve immediately.