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1
Place a colander in the sink. Using a food processor or hand grater, shred the zucchini and transfer it to the colander (or grate directly into it). Sprinkle the zucchini generously with the salt. Allow the zucchini to exude liquid, about 20 minutes, rinse under cool running water, then squeeze with your hands or in a kitchen towel to remove as much remaining liquid as you can.
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2
Transfer the zucchini to a large bowl and add the shallots, garlic and cumin. Taste and season with salt, if necessary. Mix well and stir in the olive oil, baking powder, flour and egg.
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3
Flour your hands lightly and form the mixture into 24 rounds about 2 inches in diameter. Flatten the rounds and place on a plate. (The zucchini can be made ahead and refrigerated, for 2 to 3 hours.)
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4
To make the tahini sauce, combine all the ingredients plus 1/4 to 1/3 cup water in a medium bowl or immersion blender container and blend with an immersion blender until the consistency reaches a thick cream. Alternatively, use a regular blender. If the mixture seems too thick, add more water by the tablespoon, blending after each addition. Adjust the seasoning and chill, if desired.
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5
In a large skillet, heat the canola oil over medium heat until a bit of the zucchini mixture immediately sizzles when added. Add the zucchini cakes and saute until golden on the bottom, about 2 minutes. Turn, press to flatten and saute about 1 minute more. Reduce the heat to medium low and cook until the cakes are done through, 5 to 8 minutes, turning once. Meanwhile, place paper towels on a wire rack. When the cakes are done, transfer them to the rack and blot the tops with additional paper towels. Serve hot with the sauce on the side.
