Begin by grating the zucchini and carrot, making sure to squeeze out any excess moisture using a clean kitchen towel.

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

Next, sprinkle in the breadcrumbs, add the egg (or flax egg for a vegan option), soy sauce, and all the spices including garlic powder, onion powder, cumin, smoked paprika, salt, and pepper.

Shape the mixture into uniform patties, roughly 2-3 inches in diameter.

Heat a generous drizzle of olive oil in a skillet over medium heat. Cook patties for about 4-5 minutes on each side.

Once cooked, transfer the patties to a plate lined with paper towels to absorb excess oil.