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Chipotle Broccoli Fritters

November 18, 2016 By Richa 43 Comments

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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!

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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 7 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.

 

Filed Under: Appetizer Recipes, Breakfast Recipes, gluten free, popular, snack, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

« Vegan Pumpkin Pie with Rustic Crust
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  1. Maureen Cram says

    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 says

      November 19, 2016 at 10:56 am

      Great!

      Reply
  2. Raekissa says

    November 20, 2016 at 6:42 pm

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

    Reply
  3. Sue says

    November 21, 2016 at 2:30 pm

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

    Reply
    • Richa says

      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
  4. Lorena says

    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
  5. Sandra says

    November 22, 2016 at 12:21 pm

    Richa, have you tried baking these in the oven?

    Reply
  6. Thom says

    November 22, 2016 at 3:04 pm

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

    Reply
    • Richa says

      November 22, 2016 at 11:54 pm

      2.5 to 3 cups florets

      Reply
  7. Thom says

    November 23, 2016 at 12:29 pm

    Is the garlic fresh or powder?

    Reply
    • Richa says

      November 23, 2016 at 1:25 pm

      powder

      Reply
  8. Thom says

    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 says

      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
  9. Snehal says

    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
  10. Carol Schweppe says

    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 says

      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
  11. gloria of Veghead, Etc. says

    December 1, 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 says

      December 1, 2016 at 10:34 am

      awesome!

      Reply
  12. Ale says

    January 4, 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 says

      January 4, 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
  13. Aisha says

    January 7, 2017 at 7:58 am

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

    Reply
    • Richa says

      January 7, 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. says

        August 9, 2017 at 5:47 am

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

        Reply
        • Richa says

          August 9, 2017 at 10:04 am

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

          Reply
  14. Sally Simpson says

    March 28, 2017 at 4:02 am

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

    Reply
    • Richa says

      March 28, 2017 at 10:25 am

      should freeze fine. Let me know if the texture changes

      Reply
  15. Meggan M says

    April 7, 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 says

      April 7, 2017 at 10:26 am

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

      Reply
  16. Nina says

    June 9, 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 says

      June 10, 2017 at 10:05 am

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

      Reply
  17. Lynn says

    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 says

      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
  18. Sheryll says

    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
  19. Sosi says

    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 says

      March 8, 2020 at 2:53 pm

      2.5 + cups florets or 2 heaping cups shredded

      Reply
  20. Charlie says

    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 says

      August 25, 2020 at 2:10 pm

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

      Reply
  21. Charlie says

    August 23, 2020 at 9:00 pm

    5 stars
    Sorry forgot to add my rating

    Reply
    • Vegan Richa Support says

      August 25, 2020 at 2:07 pm

      Thank you Charlie

      Reply
  22. Shalyn says

    October 4, 2020 at 5:39 am

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

    Reply
    • Richa says

      October 4, 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

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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