Begin by grating 1 medium zucchini and 1 medium carrot. Wrap the grated zucchini in a kitchen towel and squeeze out excess moisture.

In a large mixing bowl, combine 1 cup of cooked quinoa, grated zucchini, grated carrot, 1 can of lightly mashed chickpeas, 1 chopped bell pepper, and 2 diced green onions. Mix well.

Sprinkle in ½ cup of breadcrumbs, 1 large egg (or flax egg), and 2 tablespoons of soy sauce. Add 1 teaspoon each of garlic powder, onion powder, ground cumin, and smoked paprika, along with salt and pepper to taste. Mix thoroughly.

With damp hands, form the mixture into patties about 2-3 inches in diameter. Place shaped patties on a plate.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Cook patties for 4-5 minutes per side, until golden brown and crispy.

Transfer cooked patties to a paper towel-lined plate to absorb excess oil. Allow to cool slightly before serving.