Cheesy Chickpea Broccoli Fritters

Cook 1-1/2 cups small broccoli florets in boiling water for 1 minute until just tender, then drain and run under cold water for 30 seconds. Set aside.

Whisk 1/2 cup unsweetened non-dairy milk with 2 tablespoons ground golden flaxseed vigorously for 2 minutes.

Pour the milk-flax mixture into a large bowl and add 1/2 cup chickpea flour, 2 tablespoons nutritional yeast, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground mustard, and 1/2 teaspoon 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. Note that the batter may be sticky but will 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.

Cook the fritters until the bottom is browned, then turn and cook the other side until golden brown. Reduce heat if necessary to avoid burning.