Begin by grating the zucchini and carrot, then place them in a clean kitchen towel or cheesecloth. Squeeze well to remove excess moisture.

In a food processor, combine the drained veggies with the canned chickpeas, minced onion, Italian seasoning, sea salt, garlic, black pepper, paprika, and eggs. Pulse the mixture until well blended but still slightly chunky.

Heat a tablespoon of olive oil or avocado oil in a large skillet over medium-high heat. Portion out the mixture and carefully place the nuggets in the pan. Cook for 3-5 minutes on each side until golden brown and crispy.

Transfer the cooked nuggets to a plate lined with paper towels. Serve warm with your favorite dipping sauce, like marinara or hummus.