In a saucepan, combine the rinsed lentils and water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until soft. Drain any excess water and mash the lentils lightly with a fork.
Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
In a large bowl, combine the mashed lentils, grated zucchini, garlic, onion, parsley, cumin, paprika, salt, black pepper, egg, and flour. Mix well to form a thick batter.
Shape the mixture into small patties, pressing them together firmly.
Heat olive oil in a pan over medium heat. Cook the patties for about 3-4 minutes per side until golden brown and crispy.
Remove from the pan and drain on a paper towel. Serve warm with your favorite dipping sauce.