*The size of zucchini and summer squash varies greatly. For this recipe, I use about 20-22 ounces of grated zucchini and end up squeezing out about 8 ounces liquid, ending up with 12-14 ounces of shredded vegetable. Figure on two packed cups once the moisture has been removed. This is not an exact science, so feel free to adjust with a little less or more chickpea flour. You want a patty that holds together easily and is a little sticky but not wet.
**Feel free to experiment with a mix of other herbs and spices. A small amount of fresh mint or basil would likely nice, as would some dried chili powder, sumac, and a little onion and/or garlic powder.