In a medium bowl, add eggs, garlic (or toum), baharat, salt, flour, and baking powder. Stir thoroughly to combine.
Drain your kousa or zucchini by placing into a cheesecloth bag and pressing all of the water out. Put the drained kousa, parsley, mint, and onion in to the bowl. Add Aleppo pepper if using. Stir thoroughly again to combine the egg with the other ingredients.
In a frying pan over medium heat, add a generous amount of olive oil to fully coat the bottom. Once it is hot, pour a heaping tablespoon of batter for each ejjeh. Fry 1½-2 minutes each side, until golden brown. Cool on a paper towel lined plate.
Serve at room temperature with laban (yogurt), fresh tomatoes, and bread.