Prep the vegetables by grating zucchini and carrots, then squeeze out excess moisture using a clean kitchen towel.

In a food processor, combine chickpeas, squeezed zucchini, carrot, minced onion, Italian seasoning, salt, garlic, paprika, and black pepper. Pulse until well combined.

Shape the mixture into round nuggets, flattening them gently into patties.

Heat olive oil in a skillet over medium-high heat. Cook nuggets for 3-5 minutes on each side until golden brown.

Serve warm with your favorite dipping sauces. Store leftovers in an airtight container.