Begin by grating the zucchini and carrot using a box grater, ensuring to set aside a clean dish. After grating, take a handful of the zucchini and squeeze out the excess moisture.

In a large mixing bowl, combine the cooked quinoa, squeezed zucchini, grated carrot, lightly mashed chickpeas, diced bell pepper, and chopped green onions. Stir thoroughly until well incorporated.

Add the breadcrumbs, large egg (or flax egg), and soy sauce. Sprinkle in the garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Mix until you have a cohesive patty mixture.

Dampen your hands with a little water and shape the mixture into patties, aiming for 2 to 3 inches in diameter. Arrange the formed patties on a plate, ready for cooking.

Heat a non-stick skillet over medium heat and add olive oil. Gently place the patties into the skillet, ensuring there's space between them. Cook for 4-5 minutes on each side until golden brown and crisp.

Transfer your golden patties to a cooling rack or a plate lined with paper towels. Let them cool slightly before serving with your favorite dips or sides.