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In a large bowl, combine the rice, grated carrot, zucchini, spring onions, soy sauce, oats, and chickpea flour. Season with salt, pepper, and paprika. Mix until it comes together. If the mixture is too wet, add a bit more flour or oats.
Shape and Fry:
Form the mixture into about 12 small balls. Heat oil in a non-stick skillet over medium heat and fry the balls until golden and crispy on all sides (about 6–8 minutes total). Place on paper towels to drain.
Make the Avocado Dip:
Mash the avocado with lemon juice, garlic, salt, and pepper. Stir in yogurt or herbs if using. Blend until smooth.
Serve:
Serve the crispy rice balls warm with the creamy avocado dip on the side.
Serving and Storage Tips
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