Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Spread the chopped carrots, sweet potatoes, and parsnip on the prepared baking sheet. Drizzle with a tablespoon of olive oil and sprinkle with a pinch of salt.
Roast the vegetables in the oven for 25-30 minutes, until they are deeply caramelized and fragrant, stirring halfway through to promote even browning.
While the vegetables roast, grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out as much excess water as possible to prevent the mixture from becoming too loose.
Once the vegetables are done, let them cool slightly, then transfer to a large bowl. Add the mashed chickpeas, grated zucchini, smoked paprika, and half of the breadcrumbs.
Mix everything thoroughly until well combined. If the mixture feels too loose to shape, stir in more breadcrumbs a tablespoon at a time until it holds together.
Shape the mixture into 12-15 small balls, about the size of a golf ball, and place them on a plate or tray.
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat. Once hot and shimmering, carefully add the veggie balls, working in batches if needed.
Cook the veggie balls, turning occasionally, for 8-10 minutes until they are golden brown and crispy on all sides, and the interior is tender.
Transfer the cooked veggie balls to a paper towel-lined plate to drain excess oil. Let them rest for a couple of minutes, then serve warm with your favorite sauce or in wraps and pasta.
