Start by grating your zucchini and carrot, then squeeze out excess moisture in a kitchen towel.

In a food processor, combine chickpeas, grated zucchini, carrot, minced onion, Italian seasoning, sea salt, garlic, black pepper, and paprika. Add eggs and flour; pulse until just combined.

Heat a large skillet over medium-high heat and coat the bottom with oil until shimmering.

Scoop out mixture to form nuggets, flatten them, and cook in the pan for 3-5 minutes on each side until golden brown.

Transfer cooked nuggets to a plate lined with paper towels to absorb excess oil. Serve warm with dipping sauce.