My whole family thought these were delicious! I made a few minor changes, but I honestly think they would still be fantastic without them. I used parsley instead of mint because I already had it. I also added a little bit of feta to the patties before I shaped them. Lastly, I put diced fresh tomatoes on my pita. My only complaint is that the mixture is a bit dry and crumbly. I squeezed some water out of the zucchini, but probably won't next time.

My family and I enjoyed this. I "lightened" it by just cooking in a non-stick skillet sprayed w/ olive oil cooking spray, and I spritzed the patties while they were in there, too. I agree with others that you can leave out mint (if that's your preference), and a squeeze of lemon juice might really brighten it. You could probably cut back on the salt just a bit, too, depending on your taste/needs. With or without the pita, spinach or lettuce... many options and variations would be tasty!

I loved these pitas! Great way to use the garden zucchinis. I used much less mint since I'm not a big fan of mint in my savory dishes; so I only put a bit on each for garnish. They did well the next day wrapped in plastic wrap.

As written, I'd give it three stars. The mint didn't go over well for my palate, and I thought it was a bit dry. As a base for modifications, I give it five stars. The patties are so versatile. You can tweak the ingredients a number of ways for customization. I like to use the patties with spinach, greek yogurt and tomatoes to make an open face sandwich on toast. A small difference I did the second time around was to finely chop the chickpeas in a food chopper instead of mashing.

This is a wonderful recipe. I had an opened can of Cannellini beans so I used those which made it a bit milder I'm sure but I will make this recipe again and again!

I added a bit of lemon pepper seasoning to the mix - these were a healthier alternative to fried falafel. Paired with a yogurt and mint sauce. http://epifurious.tumblr.com/post/22632142932/chickpea-and-zucchini-patties

I made these patties for dinner and was happy with the results. I used roasted garlic breadcrumbs and omitted the salt. Also, I used my immersion blend for the chickpeas instead of mashing. The onion was difficult to grate - I ended up with mushy onion juice but this was fine as the flavor was there and the onion added moisture to the mix. Finally, I skipped the pita and laid the patties over a bed of spinach, added a squeeze of lemon juice, a dollop of Greek yogurt and a drizzle of balsamic.