Start by grating the zucchini and carrot. Place them in a clean kitchen towel and squeeze out excess moisture.

In a mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, lightly mashed chickpeas, diced bell pepper, and chopped green onions. Stir gently to incorporate.

Stir in the breadcrumbs, large egg (or flax egg), soy sauce, garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Mix until the mixture holds together.

Form the mixture into patties about 2 to 3 inches wide, ensuring even shapes for uniform cooking.

In a large skillet, heat olive oil over medium heat. Place the patties in the skillet and cook for 4-5 minutes on each side until golden brown.

For a healthier option, preheat your oven to 375°F (190°C). Arrange patties on a lined baking sheet, brush lightly with olive oil, and bake for 25-30 minutes, flipping halfway.

Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Allow them to cool slightly before serving.