Start by grating the zucchini and carrots, then place them in a clean kitchen towel. Squeeze firmly to extract excess moisture, ensuring your nuggets have the right texture. Set aside the drained vegetables.

In a food processor, combine the drained chickpeas, prepared zucchini, grated carrots, minced onion, and all remaining ingredients: Italian seasoning, garlic, salt, pepper, paprika, and eggs. Pulse until well combined but still slightly chunky.

Heat a generous splash of olive or avocado oil in a large skillet over medium-high heat. Once hot, use a tablespoon or small scoop to portion the nugget mixture into the pan.

Cook the nuggets for 3–5 minutes on one side, or until golden brown. Carefully flip each nugget and cook for an additional 3–5 minutes on the other side.

Remove the nuggets from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve warm with your favorite dipping sauce.