Shred the turkey and set aside. Place the chickpeas in a food processor, pulse until crushed. Mix in a bowl with the turkey, zucchini, onion and parsley. Sift in the flour and spices, season with salt and pepper, then toss well.
Whisk the eggs and buttermilk, then add to the bowl, and stir to combine. Fry as two-tablespoon amounts in hot vegetable oil in batches, then drain on kitchen paper. Serve with sour cream tahini and lemon wedges.
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