Place yogurt, 1 tablespoon green onions, 1 tablespoon parsley, garlic, lemon juice, and ¼ teaspoon salt in a food processor or blender. Cover and process or blend until smooth. set aside.

Place zucchini and carrots in large colander. Squeeze out excess moisture. Transfer vegetable mixture to paper towels; pat dry with additional paper towels. Stir together vegetable mixture, chickpea flour, remaining 4 tablespoons green onions, remaining 2 tablespoons parsley, garlic powder, remaining 1 teaspoon salt, and black pepper in large bowl.

Heat avocado oil in large nonstick skillet over medium heat. Shape fritter mixture into 6 patties, using about ⅓ cup mixture for each fritter.

Cook patties in batches 4 to 6 minutes or until golden brown and cooked through, turning halfway through. Drain on paper towels.

Serve fritters with yogurt mixture. garnish with additional green onions and parsley, if desired.