Chickpea Broccoli Fritters
Read Directions
Prep time 20mins
Cook time 10mins

Recipe Card


  • 1 1/2 cups broccoli florets
  • 1/2 cup unsweetened non-dairy milk
  • 2 tablespoons ground flax seed
  • 1/2 cup chickpea flour, or 1/3 cup other gluten-free or all-purpose 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
  • 1/3 cup vegan cheese, grated, optional
  • 1 cup cooked chickpeas
  • Oil, for frying


  • Step 1

    Bring a pot of water to boil. Add the broccoli and cook for about 1 minute, until just tender. Drain and run under cold water for 30 seconds. Set aside.

  • Step 2

    Whisk milk and flax seed vigorously in a large bowl. Add the flour, nutritional yeast, onion powder, garlic powder, ground mustard, salt and cheese (if using). Mix well. Add in the cooked broccoli and chickpeas. Mix until well combined. Batter will feel sticky.

  • Step 3

    Heat about 1/4-inch oil in a skillet over medium heat. Put heaping tablespoons of batter onto the skillet to form the fritters. Repeat with remaining batter, keeping them spaced apart. Cook for a few minutes until browned on the bottom, then flip and cook until other side is golden brown. Reduce heat if browning too quickly.

For the Vegan Ranch Dip


  • 1 1/2 cups vegan mayonnaise spread
  • 3 tablespoons non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Salt, to taste
  • Dill, chopped

To Make the Vegan Ranch Dip

  • Step 1

    Mix all ingredients until well combined.