In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.

Add the grated zucchini, grated carrot, diced bell pepper, green onions, garlic, and parsley. Mix well to combine.

Stir in the eggs, flour, cumin, paprika, salt, black pepper, and baking powder until the mixture holds together. If it seems too wet, add a little more flour.

Heat the olive oil in a large skillet over medium heat.

Scoop about 2 tablespoons of the mixture per fritter into the skillet and flatten slightly with a spatula.

Cook for 3 to 4 minutes per side, until golden brown and cooked through. Work in batches, adding more oil as needed.

Transfer the fritters to a paper towel-lined plate to drain briefly.

Serve warm with lemon wedges.