Vegan Cheezy Chickpea Broccoli Fritters
Ingredients
- 1-1/2 cups small broccoli florets
- 1/2 cup unsweetened non-dairy milk
- 2 tbsp ground golden flaxseed
- 1/2 cup chickpea flour (or adjust as needed)
- 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)
- Optional: 1/3 cup grated vegan cheese
- 1 cup cooked chickpeas
Ranch dip
- 1-1/2 cup vegan mayonnaise
- 3 tbsp non-dairy milk
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
- chopped dill
- salt to taste
Preparation
Place 1-1/2 cups small broccoli florets into boiling water and cook for about 1 minute until just tender. Drain and run under cold water for about 30 seconds. Set aside.
Whisk vigorously 1/2 cup unsweetened non-dairy milk with 2 tbsp ground golden flaxseed for about 2 minutes.
Pour the mixture into a large bowl with 1/2 cup chickpea flour, 2 tbsp nutritional yeast, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp ground mustard, and 1/2 tsp salt (or to taste). Optionally, add 1/3 cup grated vegan cheese and mix well.
Add the cooked broccoli florets and 1 cup cooked chickpeas to the bowl and mix again. The batter will be sticky but should hold together when fried.
Heat about 1/4-inch of neutral oil in a skillet over medium heat.
Dollop heaping tablespoons of batter into the skillet to form fritters, spacing them apart.
Fry the fritters for a few minutes until browned on the bottom, then turn and cook until golden brown on both sides. Reduce heat if necessary to avoid burning.
For the ranch dip, mix all the dip ingredients together in a bowl.
