Cheesy 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
- 1 cup cooked chickpeas
- Neutral oil, for frying
Optional
- 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 vigorously 1/2 cup unsweetened non-dairy milk with 2 tablespoons ground golden flaxseed for about 2 minutes.
Pour the mixture into a large bowl with 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). Mix well.
If using, add 1/3 cup grated vegan cheese and mix again.
Add the 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 tablespoonfuls of batter into the skillet to form fritters, keeping them spaced apart.
Cook until the bottom is browned, then turn and cook the other side until golden brown.
Tips
The batter will be very sticky, but it will hold together when fried. Reduce heat if it starts to burn.
