Place the grated zucchini and carrots in a clean dish towel or paper towel and squeeze out excess moisture.
Add the zucchini, carrots, chickpeas, onion, Italian seasoning, sea salt, garlic, black pepper, paprika, eggs, oil, and oat flour to a food processor.
Pulse a few times until the mixture is combined but still slightly textured. Do not overmix.
Heat a thin layer of oil in a large skillet over medium-high heat.
Use a heaping tablespoon or small cookie scoop to portion the mixture into the skillet.
Cook for 3–5 minutes on the first side until golden brown.
Flip the nuggets carefully and gently flatten slightly with a spatula.
Cook another 3–5 minutes until cooked through and lightly crispy on both sides.
Serve warm with your favorite dipping sauce.