Start by preparing your vegetables. Grate the zucchini and carrot, then place them in a clean towel and squeeze out excess moisture.

In a food processor, combine the squeezed vegetables with canned chickpeas, minced onion, Italian seasoning, sea salt, garlic, black pepper, paprika, eggs, and oat flour or breadcrumbs. Pulse until just combined.

Heat a generous amount of olive or avocado oil in a large non-stick pan over medium-high heat.

Using a heaping tablespoon, take portions of the mixture and shape them into nugget-sized pieces. Flatten each nugget slightly.

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

Transfer the cooked nuggets to a paper towel-lined plate to drain excess oil. Serve warm with your choice of dipping sauces.