Begin by washing and grating your zucchini and carrot, then squeeze them gently in a clean kitchen towel to remove excess moisture.

In a food processor, add the drained canned chickpeas, grated zucchini, grated carrot, minced onion, Italian seasoning, sea salt, garlic, black pepper, and paprika. Pulse the mixture just until combined into a wet, scoopable texture.

Transfer the mixture to a large bowl and add the large eggs along with oat flour or breadcrumbs. Mix everything until fully incorporated, forming a cohesive dough.

In a large skillet, heat a few tablespoons of olive or avocado oil over medium-high heat. Portion out the nugget mixture and shape each portion into small, round nuggets.

Carefully place the nuggets into the hot oil, cooking for about 3-5 minutes on one side until golden brown. Flip and cook the other side for an additional 3-5 minutes.

Once cooked, remove the nuggets from the skillet and place them on paper towels to absorb excess oil. Serve warm with your favorite dipping sauces.