Begin by grating the zucchini and carrot, then place them in a clean kitchen towel to squeeze out excess moisture. This vital step enhances the texture of your Crunchy Quinoa Veggie Patties, preventing them from becoming soggy. Set your dried veggies aside as you prepare the rest of the ingredients.

In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, and lightly mashed chickpeas. Dice the bell pepper and chop the green onions, then add them to the bowl. Stir everything together until the mixture is well combined.

Next, add the breadcrumbs, egg (or flax egg), soy sauce, garlic powder, onion powder, ground cumin, smoked paprika, and a sprinkle of salt and pepper into the veggie quinoa mixture. Stir thoroughly until all of the ingredients adhere together.

With your mixture ready, use your hands to form the Crunchy Quinoa Veggie Patties into uniform shapes about 2-3 inches in diameter. If the mixture feels sticky, dampen your hands slightly to make shaping easier.

Heat a skillet over medium heat and add a splash of olive oil. Once the oil is shimmering, carefully place your patties in the skillet. Cook for about 4-5 minutes on each side or until they turn a lovely golden brown.

Once the Crunchy Quinoa Veggie Patties are cooked and crispy, transfer them to paper towels to absorb any excess oil. Allow them to cool slightly before serving.