Preheat a large non-stick skillet over medium-high heat and add olive or avocado oil to prevent sticking. Heat for 2 minutes until shimmers.

Wrap grated zucchini and carrot in a clean dish towel, squeeze to remove excess moisture, and set aside.

In a food processor, combine chickpeas, squeezed zucchini and carrot, minced onion, Italian seasoning, sea salt, garlic, black pepper, paprika, and eggs. Pulse until well combined but slightly chunky.

Form mixture into nugget-sized portions and gently place into the preheated skillet, ensuring even spacing.

Cook nuggets for 3-5 minutes on one side until golden-brown, then carefully flip and cook for another 3-5 minutes.

Transfer cooked nuggets to a platter and serve warm with your favorite dipping sauces.