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 (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)
- Optional: add 1/3 cup grated vegan cheese
- Ranch dip
- mix: 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 (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
Pour 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, 1 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
