In a small bowl, pour out 1 tablespoon of the liquid from the can of white beans. Add two tablespoons chickpea flour and 1 tablespoon water. Whisk until smooth.

Drain and rinse the beans then transfer to a large bowl. Using a fork, mash until a mostly chunky texture is achieved. 

Place the shredded zucchini in a tea towel (or several paper towels) and wrap up the sides. Squeeze the ball at the bottom until you have most of the liquid out. Transfer the zucchini to the bowl with the beans.

To the bowl, add the breadcrumbs, garlic, red onion, oregano, salt & pepper, and flour mixture. Stir to combine. If the mixture seems a little wet or is not holding together well when pressed between your fingers, add another tablespoon of flour then stir to combine.

Using your hands, shape about 1/2 cup of the mixture at a time into 4 separate patties. Warm a few tablespoons of oil in a large skillet over medium-high heat. Add the patties and cook for about 5 minutes on each side, until light golden brown. 

Serve warm on a toasted bun with lettuce, tomato, vegan mayo, and any other desired toppings. Enjoy!