Squeeze out excess moisture from the grated zucchini and carrot using a clean towel.

In a food processor, combine chickpeas, squeezed zucchini, grated carrot, minced onion, and seasonings. Pulse until just mixed.

Heat a large skillet over medium-high heat and add oil.

Form nugget shapes from the mixture and place them in the hot skillet. Cook for 3-5 minutes on each side until golden brown.

Transfer to a paper towel-lined plate to cool, then serve immediately with your favorite sauces.