Grate the zucchini and carrot using a box grater or food processor. Mince the onion and garlic (if using fresh).

Pat the grated zucchini dry with paper towels to remove excess moisture.

In a large bowl, mash the drained and rinsed chickpeas using a fork or potato masher until mostly smooth, leaving a few chunks for texture.

Add the grated zucchini, carrot, minced onion, garlic (or garlic powder), Italian seasoning, sea salt, black pepper, paprika, eggs, and olive oil to the mashed chickpeas. Stir well to combine.

Gradually add the oat flour (or breadcrumbs) and mix until the mixture holds together.

Using your hands, shape the mixture into small nugget-sized patties or balls.

You can make them round or flat, depending on your preference.

Heat a non-stick skillet over medium heat and add a little olive or avocado oil to coat the bottom of the pan.

Cook the nuggets in batches, about 3-4 minutes on each side, until golden brown and crispy.

Alternatively, you can bake them at 375°F (190°C) for 15-20 minutes, flipping halfway through.

They can be enjoyed on their own, dipped in ketchup, hummus, or your favorite sauce, or served alongside vegetables or salad.