Finely shred the zucchini - I use a food processor for this. Julienne the zucchini flowers and the herbs.
Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well - the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.
Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around.
Put in about half of the batter and spread around to form a circle. Cook for about 5 minutes, then turn and cook for another 5 minutes or so, until it’s cooked all the way through.
(You can slice into the middle a bit to see if there’s any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter.
Cut into wedges, and serve hot or at room temperature.