Begin by grating the zucchini and carrot, then use a clean kitchen towel to squeeze out any excess moisture, ensuring your patties don’t turn soggy. Set the dried veggies aside in a bowl.

In a large mixing bowl, combine the cooked quinoa with the grated zucchini, grated carrot, and lightly mashed chickpeas. Dice the bell pepper and chop the green onions before adding them to the mix, stirring well until everything is evenly distributed.

Add the breadcrumbs, the large egg or prepared flax egg, and soy sauce into your veggie mixture. Sprinkle in the garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Stir thoroughly until the ingredients are well-combined.

With damp hands, scoop out portions of the mixture and shape them into 2-3 inch patties. Place the formed patties on a plate as you continue shaping the rest.

Heat a skillet over medium heat and add a drizzle of olive oil or cooking spray. Cook the patties for 4-5 minutes on each side until golden brown.

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