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    Home » Appetizer Recipes

    Chipotle Broccoli Fritters

    Published: Nov 18, 2016 · Modified: Jan 2, 2019 by Richa 52 Comments

    Jump to Recipe   Print Recipe

    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!

    Jump to Recipe   

    Smoky Spicy Broccoli Fritters with Chickpea flour and spices. Quick and Easy Snack or breakfast. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    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.


    Smoky Spicy Broccoli Fritters with Chickpea flour and spices. Quick and Easy Snack or breakfast. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    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. 

    Smoky Spicy Broccoli Fritters with Chickpea flour and spices. Quick and Easy Snack or breakfast. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    Shape and pan fry.

    Smoky Spicy Broccoli Fritters with Chickpea flour and spices. Quick and Easy Snack or breakfast. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    Smoky Spicy Broccoli Fritters with Chickpea flour and spices. Quick and Easy Snack or breakfast. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com  

    Print Recipe
    5 from 10 votes

    Broccoli Fritters

    Smoky Spicy Broccoli Fritters with Chickpea flour and spices. Quick and Easy Snack or breakfast. Vegan Gluten-free Nut-free Soy-free Recipe.. Makes 5 to 6 patties
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Snack
    Cuisine: fusion, Gluten-free, Vegan
    Servings: 2
    Calories: 259kcal
    Author: Vegan Richa

    Ingredients

    • a large bunch of broccoli 2.5 + cups florets or 2 heaping cups shredded
    • 1/4 cup (40 g) chopped onion
    • 1/4 cup (4 g) packed cilantro
    • 1/3 tsp (0.33 tsp) salt
    • 1/2 tsp (0.5 tsp) garlic powder
    • 1/2 tsp (0.5 tsp) smoked or regular paprika
    • 1 tsp chipotle pepper powder
    • 1 tsp oil
    • 1 tbsp bbq sauce
    • 3/4 cup (90 g) 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

    Variations:
    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 Facts
    Broccoli Fritters
    Amount Per Serving (1 g)
    Calories 259 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 583mg25%
    Potassium 807mg23%
    Carbohydrates 39g13%
    Fiber 8g33%
    Sugar 9g10%
    Protein 13g26%
    Vitamin A 1860IU37%
    Vitamin C 102mg124%
    Calcium 82mg8%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Seema

      March 27, 2022 at 3:18 pm

      Hi Richa,
      This recipe looks yummy and I can’t wait to make it!

      Reply
      • Vegan Richa Support

        March 29, 2022 at 10:10 am

        I can’t wait to hear what you think

        Reply
    2. Elvi

      July 25, 2021 at 9:53 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        July 27, 2021 at 11:57 am

        Awesome! Please do add a rating when you make again!

        Reply
    3. Jaclyn Munoz

      June 25, 2021 at 9:43 am

      5 stars
      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

      Reply
      • Vegan Richa Support

        June 28, 2021 at 1:03 pm

        Great idea

        Reply
    4. Audrey

      March 13, 2021 at 9:46 am

      This sounds so good (as all your recipes are!) – but I am wondering if another spice could be substituted for the chipotle. Any suggestions?

      Reply
      • Vegan Richa Support

        March 15, 2021 at 1:06 pm

        sure – just double the paprika

        Reply
    5. Mims

      March 13, 2021 at 9:02 am

      5 stars
      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!

      Reply
    6. Shalyn

      October 04, 2020 at 5:39 am

      Is there a bake time and temp? I can’t use oil.

      Reply
      • Richa

        October 04, 2020 at 6:14 am

        They tend to dry out on longer baking so make them smaller and bake at 400 deg f for 15-18 mins

        Reply
    7. Charlie

      August 23, 2020 at 9:00 pm

      5 stars
      Sorry forgot to add my rating

      Reply
      • Vegan Richa Support

        August 25, 2020 at 2:07 pm

        Thank you Charlie

        Reply
    8. Charlie

      August 23, 2020 at 8:59 pm

      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 😊

      Reply
      • Vegan Richa Support

        August 25, 2020 at 2:10 pm

        sounds like a tasty plan for next time. thank you for visiting

        Reply
    9. Sosi

      February 23, 2020 at 8:14 am

      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)?

      Reply
      • Richa

        March 08, 2020 at 2:53 pm

        2.5 + cups florets or 2 heaping cups shredded

        Reply
    10. Sheryll

      January 11, 2020 at 9:45 am

      5 stars
      Hi richa, thank you so much for an awesome recipe. My husband really really like it. Made it last night and surprised how easy it is to make. Now i will try to make it as hors d’ oeuvres with cheese and chive for my party 🙂 thank you

      Reply
    11. Lynn

      November 29, 2017 at 5:50 am

      Hi Richa,
      Can you advise on a replacement for the chickpea flour? Would brown rice flour or oat flour be ok for this recipe? Thank you in advance!

      Reply
      • Richa

        November 29, 2017 at 10:47 am

        rice flour will work, maybe use a combination of rice and oat as rice can get too crispy or too earthy tasting.

        Reply
    12. Nina

      June 09, 2017 at 2:40 pm

      I am just wondering, can I sub chickpea flour for regular (whole wheat) or spelt flour? (in other recepies too). I don’t mind gluten and dont have chickpea flour available where I live.
      Thanks!

      Reply
      • Richa

        June 10, 2017 at 10:05 am

        wheat flour will make them a bit dense, but you can try it.

        Reply
    13. Meggan M

      April 07, 2017 at 8:16 am

      Hi there, silly question but do you cook the broccoli and onions first before processing? Love your inspired recipes! Thanks!

      Reply
      • Richa

        April 07, 2017 at 10:26 am

        no, they are raw. They cook inside the patty.

        Reply
    14. Sally Simpson

      March 28, 2017 at 4:02 am

      5 stars
      Great recipe , do you know if it freezes well.

      Reply
      • Richa

        March 28, 2017 at 10:25 am

        should freeze fine. Let me know if the texture changes

        Reply
    15. Aisha

      January 07, 2017 at 7:58 am

      I’m thinking of trying these soon. Can i user almond flour instead of chickpea flour?

      Reply
      • Richa

        January 07, 2017 at 12:34 pm

        Almond flour will make them very crumbly. Try a different grain flour like rice, wheat, spelt or sorghum

        Reply
        • Valerie K.

          August 09, 2017 at 5:47 am

          Would coconut flour also be too crumbly? We don’t eat grains in our house.

          Reply
          • Richa

            August 09, 2017 at 10:04 am

            Chickpea flour is also not a grain. its bean flour. Coconut flour will be crumbly.

            Reply
    16. Ale

      January 04, 2017 at 11:18 am

      Hi, love your recipes, do you think these patties would do well frozen and then reheated in the morning? Looking for easy breakfast ideas for busy mornings.
      Thanks.

      Reply
      • Richa

        January 04, 2017 at 11:24 am

        Ihavent tried freezing them. Maybe freeze one for a few hours and see if they stay the same in texture and flavor. Let me know if they do!

        Reply
    17. gloria of Veghead, Etc.

      December 01, 2016 at 8:44 am

      Have loved and been inspired by your creative recipes for a long time and finally realized I should let you know. Loved these patties! Made them last night—very yummy! I added hemp seed and turmeric for additional nutrition, but otherwise followed your recipe. Served with some steamed fingerling potatoes and a green salad. Got rave reviews! Thanks so much, and keep up the good work.

      Reply
      • Richa

        December 01, 2016 at 10:34 am

        awesome!

        Reply
    18. Carol Schweppe

      November 28, 2016 at 9:55 pm

      5 stars
      These are AMAZING! I also make smaller patties for serving as bite-size finger food.
      You can make ahead, refrigerate, then just warm them up before serving. Your friends will be begging you for the recipe!!!

      Reply
      • Richa

        November 30, 2016 at 10:59 am

        great idea to make small patties. I think they would work as veggie balls with pasta and tomato sauce as well.

        Reply
    19. Snehal

      November 27, 2016 at 3:07 pm

      5 stars
      Thanks for another easy and delicious recipe, Richa. I made these with a slight modification – fresh grated garlic, not sure if the powder adds additional flavor, but the fresh garlic was pretty good too. These were so quick to put together and very tasty. I grilled the patties over low heat on a gas BBQ, they were gone in no time =)

      Reply
    20. Thom

      November 23, 2016 at 3:17 pm

      Thanks. One, possibly final, question. How big are the patties. Trying to decide if I need to double as one entree for a Thanksgiving dinner.

      Reply
      • Richa

        November 23, 2016 at 3:33 pm

        they are 2 to 2.5 inches. They are quite filling, you can double them. They store well refrigerated as leftovers.

        Reply
    21. Thom

      November 23, 2016 at 12:29 pm

      Is the garlic fresh or powder?

      Reply
      • Richa

        November 23, 2016 at 1:25 pm

        powder

        Reply
    22. Thom

      November 22, 2016 at 3:04 pm

      Could you tell me how much broccoli would make 2 heaping cups shredded?

      Reply
      • Richa

        November 22, 2016 at 11:54 pm

        2.5 to 3 cups florets

        Reply
    23. Sandra

      November 22, 2016 at 12:21 pm

      Richa, have you tried baking these in the oven?

      Reply
    24. Lorena

      November 21, 2016 at 5:44 pm

      Great recipe. I was doubtful that it would come together but in the end it did! Left it alone for more time, though. Very tasty! Thanks!

      Reply
    25. Sue

      November 21, 2016 at 2:30 pm

      Just saw this now. Hope you survived your weekend.
      This recipe looks great!

      Reply
      • Richa

        November 21, 2016 at 3:05 pm

        Yes, we are doing good. Thank you Sue. I miss him a lot, but we were not the right family for his energy level and activity requirement :).

        Reply
    26. Raekissa

      November 20, 2016 at 6:42 pm

      5 stars
      This looks like something I could make for the holidays! It looks so good.

      Reply
    27. Maureen Cram

      November 18, 2016 at 10:55 pm

      5 stars
      Perfect timing as I have some broccoli in the fridge that needs using up asap – as well as some zucchini (or courgettes as they are called here in South Africa!). Will be serving without the smoked pepper as I don’t like smoke flavors but will use them with the pasta and marinara sauce I was going to make for supper tonight :). thanks so much!

      Reply
      • Richa

        November 19, 2016 at 10:56 am

        Great!

        Reply

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