Cheesy 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 (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 cup cooked chickpeas
Optional add-in
- 1/3 cup grated vegan cheese
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 1/2 cup unsweetened non-dairy milk and 2 tbsp ground golden flaxseed vigorously for about 2 minutes. Pour 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. Mix well.
Add cooked broccoli florets and 1 cup cooked chickpeas. Mix again.
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, keeping them spaced apart.
Turn the fritters after a few minutes once the bottom is browned.
Cook until both sides are golden brown.
Tips
Batter will look and feel very sticky but don’t worry, it will hold together once you fry them.
Reduce heat if the fritters start to burn.
