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Smoky Spicy Broccoli Fritters with Chickpea flour, spices, chipotle pepper and bbq sauce. Quick and Easy Snack or breakfast. Vegan Gluten-free Nut-free Soy-free Recipe. 5 Ingredients + spices!
This weekend is going to be a mess of emotions, since Peppen our foster pup leaves for his adoptive home tomorrow. It is hard when these bundles of love leave. Do send loving thoughts his way for a happy life with his new family.
I might not cook as much so these fritters will be useful to have around. Super quick patties made with shredded broccoli, spices and chickpea flour. Process the broccoli in a food processor, mix in the spices, chipotle pepper, bbq sauce, and chickpea flour and pan fry. Done! Use a combination of veggies for variation like broccoli, cauliflower, carrots, zucchini, sweet potatoes and more. Serve with marinara, sriracha, bbq sauce, ketchup or other chutneys or dips. Serve as is or make sandwiches.
More snackage from the blog
- Basil Jalapeno Corn Fritters
- Golden Sesame Balls
- Chipotle Roasted Corn Avocado Toast
- Chickpea Carrot Zucchini Fritters
Mix the shredded broccoli with the rest of the ingredients.
Shape and pan fry.
Broccoli Fritters
Ingredients
- a large bunch of broccoli, 2.5 + cups florets or 2 heaping cups shredded
- 1/4 cup chopped onion
- 1/4 cup packed cilantro
- 1/3 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked or regular paprika
- 1 tsp chipotle pepper powder
- 1 tsp oil
- 1 tbsp bbq sauce
- 3/4 cup chickpea flour
Instructions
- Process the broccoli florets, onion and cilantro in a processor.
- Transfer to a bowl. Add the rest of the ingredients and mix. Mix well to distribute. Let sit for a minute or 2 for the broccoli to leak enough moisture so you can form patties. If it is too wet, add more flour. If too dry and does not stick well, wait for another few mins or sprinkle some water and mix and press to see if the mixture sticks.
- Shape into 5 to 6 patties. Heat a skillet over medium heat. Add a bit of oil and spread.
- Pan fry the patties for 4 to 5 minutes per side. Serve with sriracha, ketchup, bbq sauce, marinara or a cooling ranch.
Video
Notes
Use a combination of veggies for variation like broccoli, Cauliflower, carrots, Cucchini, sweet potatoes, squash etc. Make them into smaller bite size pieces for appetizers. Make ahead, reheat in the oven and serve. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa,
This recipe looks yummy and I can’t wait to make it!
I can’t wait to hear what you think
So good! Sort of reminded me of falafel (maybe because of the chickpea flour?). I doubled the recipe and used broccoli stalks and kale stalks plus a couple carrots that I wanted to get rid of. My 13-year old son devoured them!
Awesome! Please do add a rating when you make again!
delicious! i was hesistant at first but these are seriously so flavorful! They are so so fast to make, filling, and versatile too! i ate them alone but I can see them being very yummy as vegan burger patties or even for breakfast sammy
Great idea
This sounds so good (as all your recipes are!) – but I am wondering if another spice could be substituted for the chipotle. Any suggestions?
sure – just double the paprika
I modified this recipe, as I had no chickpea flour on hand. I used gluten free flour blend, plus added 1 Tbsp of acacia fiber. I omitted the salt and oil and substituted ketchup for BBQ sauce. I also used frozen broccoli which I defrosted in the microwave for 2 minutes and squeezed out all the excess water. I also did them in the air fyer with no added oil.
They were delicious! We had them as green breakfast tacos….on gluten free spinach tortillas with added fresh spinach, sprouts and tomato salsa. I would definitely make these again! Always looking for ways to eat more vegetables! Thank you Richa for a lovely recipe!
Is there a bake time and temp? I can’t use oil.
They tend to dry out on longer baking so make them smaller and bake at 400 deg f for 15-18 mins
Sorry forgot to add my rating
Thank you Charlie
I just baked these at 200C/400F for about 15-20 mins each side. I did make them small in size (more like falafels) and didn’t use the coriander. Great recipe, I think next time I will use parsley and cumin without the BBQ sauce for a different take on regular falafel! Thanks 😊
sounds like a tasty plan for next time. thank you for visiting
These look delicious as I am I moving to a more plant based diet. When I change the # of servings the amount of broccoli isn’t changing while everything else in the recipe adjusts. So question is how many cups broccoli for 2 servings (and 3/4 cup chickpea flower)?
2.5 + cups florets or 2 heaping cups shredded