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