Preheat oven to 375 degrees and prepare a baking sheet with foil. Rinse all vegetables and herbs. Peel the cucumber. Slice a few rounds to garnish the pita. Seed remaining cucumber and dice. Stack mint leaves and roll into a cylinder, slice across the length of the roll creating very thin strips (chiffonade.) Mince the garlic cloves. Remove the ends of the zucchini. With the box grater, shred the zucchini. Squeeze water from the zucchini and place in a mixing bowl with 1 tsp. salt. Mix and let sit for 5 minutes so salt can draw out any additional water. Again, squeeze excess water from zucchini.

In a mixing bowl, combine the mango, diced cucumber, mint (to taste) and apple cider vinegar.

Season with a pinch of salt and pepper.

Place in refrigerator to chill before serving.

In the bowl with shredded zucchini, combine chickpea flour, minced garlic, Persian Spice Blend, baking powder and salt and pepper to taste. With a spatula, combine the ingredients until a moldable batter has formed.

With clean hands, form the batter into 4 to 6 patties (1/2" thick, 3 1/2" wide).

Halve the pitas and place on baking sheet to warm in the oven until ready to serve. Create space on the baking sheet to add the fritters as they cook.

In a saute pan over medium heat, warm 1 Tbsp. olive oil. Once warm, add 2-4 fritters and allow to cook 5 minutes on each side, or until golden brown and patties become firm and crisp. Repeat with remaining patties, adding additional oil as needed. As fritters finish in the pan, add them to the oven with the pita breads to stay warm before serving.

Place two warm pita halves on a plate.

Nestle 1-2 fritters into each half.

Garnish with cucumber slices, hummus, and Harissa/chili sauce.

Place mango-mint salad on the side.