Place black beans in a medium sized mixing bowl, mash lightly with back of a fork or a potato masher. Add Scallions, italian herbs, garlic, salt, breadcrumbs, hemp seeds to bowl and mix to combine.

Place shredded zucchini in a clean cotton dish towel and squeeze out excess liquid over a bowl or over the sink. Discard liquid.

Add shredded zucchini to black bean mixture and stir to combine. Sprinkle garbanzo bean flour over mixture and stir to combine. Let mixture sit for 10-15 minutes for liquid to be absorbed. The mixture will be a little loose but should easily stick together.

Heat medium sized saute pan over medium heat, add a teaspoon of coconut oil to pan- (or use a light coating of coconut oil spray). Carefully form mixture into loose balls and form into a patty shape, gently add to heated saute pan. Add more coconut oil as needed during cooking. Depending on the size of your pan you should be able to cook 1/2 of the patties at once. Do not overcrowd the pan. Cook patties for 3-4 minutes on each side. Don't be tempted to move them around, let a nice crusty outside form and then turn them over. Continue cooking the remaining patties in the same way.

Preheat oven to 350 degrees and place browned patties on parchment lined baking sheet. Finish baking patties prior to serving for about 15-20 minutes until fully heated through. ** I like to precook them and store them in the refrigerator, when I want a quick meal I pop them in my counter top toaster oven to finish them .