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 (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
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
Maureen Cram says
November 18, 2016 at 10:55 pmPerfect 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!
Richa says
November 19, 2016 at 10:56 amGreat!
Raekissa says
November 20, 2016 at 6:42 pmThis looks like something I could make for the holidays! It looks so good.
Sue says
November 21, 2016 at 2:30 pmJust saw this now. Hope you survived your weekend.
This recipe looks great!
Richa says
November 21, 2016 at 3:05 pmYes, 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 :).
Lorena says
November 21, 2016 at 5:44 pmGreat 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!
Sandra says
November 22, 2016 at 12:21 pmRicha, have you tried baking these in the oven?
Thom says
November 22, 2016 at 3:04 pmCould you tell me how much broccoli would make 2 heaping cups shredded?
Richa says
November 22, 2016 at 11:54 pm2.5 to 3 cups florets
Thom says
November 23, 2016 at 12:29 pmIs the garlic fresh or powder?
Richa says
November 23, 2016 at 1:25 pmpowder
Thom says
November 23, 2016 at 3:17 pmThanks. One, possibly final, question. How big are the patties. Trying to decide if I need to double as one entree for a Thanksgiving dinner.
Richa says
November 23, 2016 at 3:33 pmthey are 2 to 2.5 inches. They are quite filling, you can double them. They store well refrigerated as leftovers.
Snehal says
November 27, 2016 at 3:07 pmThanks 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 =)
Carol Schweppe says
November 28, 2016 at 9:55 pmThese 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!!!
Richa says
November 30, 2016 at 10:59 amgreat idea to make small patties. I think they would work as veggie balls with pasta and tomato sauce as well.
gloria of Veghead, Etc. says
December 1, 2016 at 8:44 amHave 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.
Richa says
December 1, 2016 at 10:34 amawesome!
Ale says
January 4, 2017 at 11:18 amHi, 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.
Richa says
January 4, 2017 at 11:24 amIhavent 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!
Aisha says
January 7, 2017 at 7:58 amI’m thinking of trying these soon. Can i user almond flour instead of chickpea flour?
Richa says
January 7, 2017 at 12:34 pmAlmond flour will make them very crumbly. Try a different grain flour like rice, wheat, spelt or sorghum
Valerie K. says
August 9, 2017 at 5:47 amWould coconut flour also be too crumbly? We don’t eat grains in our house.
Richa says
August 9, 2017 at 10:04 amChickpea flour is also not a grain. its bean flour. Coconut flour will be crumbly.
Sally Simpson says
March 28, 2017 at 4:02 amGreat recipe , do you know if it freezes well.
Richa says
March 28, 2017 at 10:25 amshould freeze fine. Let me know if the texture changes
Meggan M says
April 7, 2017 at 8:16 amHi there, silly question but do you cook the broccoli and onions first before processing? Love your inspired recipes! Thanks!
Richa says
April 7, 2017 at 10:26 amno, they are raw. They cook inside the patty.
Nina says
June 9, 2017 at 2:40 pmI 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!
Richa says
June 10, 2017 at 10:05 amwheat flour will make them a bit dense, but you can try it.
Lynn says
November 29, 2017 at 5:50 amHi 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!
Richa says
November 29, 2017 at 10:47 amrice flour will work, maybe use a combination of rice and oat as rice can get too crispy or too earthy tasting.
Sheryll says
January 11, 2020 at 9:45 amHi 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
Sosi says
February 23, 2020 at 8:14 amThese 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)?
Richa says
March 8, 2020 at 2:53 pm2.5 + cups florets or 2 heaping cups shredded
Charlie says
August 23, 2020 at 8:59 pmI 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 😊
Vegan Richa Support says
August 25, 2020 at 2:10 pmsounds like a tasty plan for next time. thank you for visiting
Charlie says
August 23, 2020 at 9:00 pmSorry forgot to add my rating
Vegan Richa Support says
August 25, 2020 at 2:07 pmThank you Charlie
Shalyn says
October 4, 2020 at 5:39 amIs there a bake time and temp? I can’t use oil.
Richa says
October 4, 2020 at 6:14 amThey tend to dry out on longer baking so make them smaller and bake at 400 deg f for 15-18 mins
Mims says
March 13, 2021 at 9:02 amI 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!
Audrey says
March 13, 2021 at 9:46 amThis sounds so good (as all your recipes are!) – but I am wondering if another spice could be substituted for the chipotle. Any suggestions?
Vegan Richa Support says
March 15, 2021 at 1:06 pmsure – just double the paprika