Begin by grating the zucchini and carrot using a box grater. Place zucchini in a clean kitchen towel and twist to squeeze out excess moisture. Set aside.

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

Incorporate breadcrumbs into your veggie mixture, stirring to combine. Add the egg (or flax egg), soy sauce, garlic powder, onion powder, ground cumin, smoked paprika, and a pinch of salt and pepper. Stir until cohesive.

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

Heat olive oil in a non-stick skillet over medium heat. Carefully add patties, cooking for 4-5 minutes on each side until golden brown. Alternatively, bake at 375°F (190°C) for 25-30 minutes.

Transfer the cooked patties to a paper towel-lined plate to absorb excess oil. Serve warm.