The night prior making these soak the dry chickpeas in water. Next day drain the water off and add it to a food processor. Use a grater to grate the carrots and the zucchini. Chop the onions finely. Add everything to the food processor.
Blitz until everything is smooth. Take a non-stick pan add in the olive oil and by using an ice cream scooper scoop little nugget shaped batter into the pan. Cook each side for 30 seconds or until golden brown on medium heat. Serve it with tomato chutney or hot sauce.