Vegan Cheezy Chickpea Broccoli Fritters
Ingredients
- 1-1/2 cups small broccoli florets
- 1/2 cup unsweetened non-dairy milk
- 2 tablespoons ground golden flaxseed
- 1/2 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt (or to taste)
- Optional: 1/3 cup grated vegan cheese
- 1 cup cooked chickpeas
- Neutral oil, for frying
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 tablespoons ground golden flaxseed for about 2 minutes. Pour into a large bowl.
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) to the bowl. Mix well. Optional: add 1/3 cup grated vegan cheese.
Add the cooked broccoli florets and 1 cup cooked chickpeas to the mixture. 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 until the bottom is golden brown, then flip and cook the other side until golden brown. Reduce heat if they start to burn.
