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Cheezy Chickpea Broccoli Fritters



  • Neutral oil (enough to fill 1/4 inch of your skillet)
  • 11/2 cups small broccoli florets
  • 1 cup chickpeas
  • 1/2 cup unsweetened non-dairy milk
  • 2 Tbsp ground golden flaxseed
  • 1/2 cup chickpea flour (all-purpose or other gluten-free flour will work but use 1/3 cup and add more, as needed, up to 1/2 cup)
  • 2 Tbsp nutritional yeast
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground mustard
  • 1/2 tsp salt, or to taste
  • 1/3 cup grated vegan cheese (optional)


  1. Place 1-1/2 cups small broccoli florets into boiling water (enough to cover) and cook for about 1 minute so just tender.
  2. Drain and run under cold water for about 30 seconds. Set aside.
  3. Whisk vigorously unsweetened non-dairy milk and ground golden flaxseed about 2 minutes.
  4. Pour into large bowl with chickpea flour, nutritional yeast, onion powder, garlic powder, ground mustard, salt, and (optional) grated vegan cheese. Mix well.
  5. Add cooked broccoli florets and chickpeas. Mix again. Batter will look and feel very sticky but don’t worry, it will hold together once you fry them.
  6. Heat about 1/4-inch neutral oil in skillet over medium heat.
  7. Dollop heaping tablespoon of batter into skillet to form fritter. Repeat for each fritter, keeping them spaced apart.
  8. Turn fritters after a few minutes once browned on bottom. Reduce heat if starts to burn. Cook until both sides are golden brown.



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