Stir together dairy free yogurt, lemon juice, chopped fresh dill, sea salt and cracked black pepper for dill yogurt sauce in a small bowl. Refrigerate until serving.
Place grated zucchini on a clean kitchen towel and squeeze over sink to remove excess moisture. Add to a medium mixing bowl with remaining ingredients. Stir well to combine. Set aside for 5 minutes to allow chickpea flour to absorb moisture. Mixture should stick together when squeezed.
Heat 1 tablespoon olive oil over medium heat in a skillet for 1 minute. Scoop ¼ cup amounts of mixture onto hot skillet and use a spatula to shape into a round fritter. Leave enough space between fritters for flipping. Cook for 3-4 minutes on each side adding remaining oil as needed.
Serve fritters hot with dill yogurt sauce. Store leftover fritters in an airtight container for up to 2 days.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/zucchini-herb-fritters-with-dairy-free-dill-yogurt-sauce/