Pre-heat non-stick pan over medium heat.
Core red cabbage and shred three cups (or measure packed cups of pre-shredded cabbage/cruciferous mix) and place in a mixing bowl.
Sprinkle 2 tbsp za'atar, the chickpea flour, and salt over shredded cabbage. Mix. Add water and mix until smooth. Batter should be slightly runny, like pancake batter.
Add 2 tsp cooking oil to hot pan (more if you are not using a non-stick pan). Stir cabbage and batter mix just before scooping each fritter. Add 1/4 of cabbage and batter mix to hot pan, flattening the scooped cabbage and shaping the side ofcook each fritter before adding the next.
Fry for at least 5 minutes before checking to see if the first side is well-browned. Once browned to your liking, flip over to cook the other side. If your burner and pan cook faster in the middle, you may want to rotate the fritters so that the end closer to the middle (usually hotter and browns faster) to the outside of the pan to have more even browning. Move to plates for topping and serving or hold in a warm oven on a wire rack or paper towels if finishing other parts of the meal.
Slice your avocado to top (or mix up the tahini-yogurt) and add your favorite pickles! I like to add something sweet on the side too, usually steamed sweet potato with the tahini yogurt but I also sometimes grab fruit.