Start by grating the zucchini and carrot using a box grater or food processor. Squeeze out excess moisture to prevent sogginess.

In a large mixing bowl, combine the cooked quinoa, prepped zucchini, carrot, and lightly mashed chickpeas. Add diced bell pepper and chopped green onions.

Incorporate breadcrumbs, egg (or flax egg), and soy sauce into the veggie mix, then sprinkle in garlic powder, onion powder, cumin, paprika, salt, and pepper.

Form the mixture into patties about 2-3 inches in diameter with damp hands. Place them on a lined baking sheet.

Heat olive oil in a non-stick skillet over medium heat. Cook patties for about 4-5 minutes on each side until golden brown and crispy.

Transfer cooked patties to a paper towel-lined plate to absorb excess oil. Serve warm with dips or salads.