Prepare the vegetables: Grate the zucchini, potatoes, and carrot using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

Mix the ingredients: In a large bowl, combine the grated zucchini, potatoes, and carrot. Incorporate the garlic powder, onion powder, chili powder, ground cumin, paprika, sea salt, and black pepper. Stir thoroughly to ensure the spices are well combined.

Add the chickpea flour: Gradually stir in the chickpea flour, mixing well to coat the vegetables and form a thick batter. The chickpea flour will help bind the ingredients together.

Form the fritters: Heat a large non-stick skillet or frying pan over medium heat and add a few tablespoons of oil. Using your hands, form small patties or fritters from the vegetable mixture, about 2-3 tablespoons each.

Cook the fritters: Place the fritters in the hot oil, flattening them slightly with the back of a spatula. Fry for 3 to 4 minutes per side, or until they turn a rich golden brown and develop a crispy texture. Work in batches if needed, and add more oil as necessary between batches.

Drain and serve: Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Serve hot with a dipping sauce like yogurt, tzatziki, or your favorite condiment.