Begin by grating the zucchini and carrot, then place the grated veggies in a clean dish towel. Squeeze out any excess moisture to ensure the mixture isn’t too soggy.

In a food processor, combine the rinsed and drained chickpeas with the prepared zucchini, carrot, minced onion, and all the seasonings. Pulse gently until it becomes wet but still scoopable.

Using a tablespoon or a small cookie scoop, shape the mixture into nugget forms and place on a plate.

Heat oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the nuggets in the pan and cook each side for about 3-5 minutes until golden brown.

Transfer cooked nuggets to a paper towel-lined plate to absorb any excess oil and serve warm with dipping sauces.