Broccoli Fritters

Broccoli fritters

Baked Broccoli Fritters are vegan, gluten-free and perfect for someone on a candida diet. They were a huge hit in my home! They tasted just right and my husband enjoyed them very much. I used flaxseed and chickpea flour as binders and must say that they worked very well in this recipe. They were not crumbly at all and I didn’t have to use any additional liquid after I washed the broccoli.

I didn’t steam the broccoli beforehand because broccoli cooks very fast, so I process the raw broccoli in the food processor. I don’t like to fry my food so I use a little oil then I cover the skillet after I turn the fritters and allow to cook on low. Have you tried using a ceramic non-stick pan? I have one for over a year now but it is now sticking so I had to revert to my faithful Stainless Steel Skillet, which doesn’t cause my food to stick.  Try baking these fritters instead on 400 degrees preheated oven for about 25-30 minutes, turning halfway.  You can make your own chickpea flour by processing dried chickpeas in a high-speed blender then straining through a fine mesh strainer.


  • 1 medium head broccoli florets (about 3 cups processed)
  • 1/2 cup onion, chopped
  • 1/4 cup chopped cilantro
  • 2 cloves garlic
  • 1/2 cup Chickpea Flour
  • 2 tablespoons flaxseed meal
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon sea salt
  • 1 tablespoon coconut oil or more for cooking


Place broccoli florets, onion, cilantro and garlic in batches in a food processor and process until crumbly (looks like rice grains).  Transfer to a large bowl. Stir in chickpea flour, flaxseed meal, cumin, cayenne pepper  and salt. Mix well and squeeze together like you are forming a dough. Heat oil on medium in a large skillet. Form into patties about 1/4 cup, place fritters in the skillet, reduce heat to low and cook fritters on each side for about 4 minutes until golden brown. These are lightly fried and not deep fried. What I do is cover the skillet after I turn them to make sure the fritters are well cooked in the middle. Delicious served with guacamole.


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Broccoli Fritters

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  1. I love these, and have made them multiple times. I just used the Bob’s Red Mill Garbanzo & Fava flour that I have on hand. You can play with the consistency in the food processor, such as adding a bit of fresh lemon juice and/or tahini to help hold them together. I’ve also omitted cilantro if I don’t have it. It’s a great way to use up leftover steamed broccoli!

    • Michelle Blackwood

      Hello Debra, that’s a great idea to use Garbanzo/Fava bean flour. Love the addition of tahini and lemon juice. Thank you for your feedback!

  2. Laura Jacoby

    I made this for tonight. Used almond flour and arrowroot flour and upped the ground flax to 1/4 cup.

  3. Ducks n a Row

    Wow Michelle this looks so good! Found you in the Yum group on FB – pinning it, too! I want to make this sometime :)

  4. I will admit that broccoli is the one vegetable that I struggle with … but THIS recipe looks amazing and something I would eat over and over again . Thanks for a great recipe!!

  5. Rachel @ Simple Seasonal

    These look so good. I’ve never made a broccoli fritter before. I’m going to have to give it a try!

  6. Joy @ Joy Love Food

    I love fritters, these sound so good with the broccoli and chickpea flour, the color is so pretty too!

  7. Our kids love corn fritters, I’m really excited to see how these go over with them; thanks so much for the great idea!

  8. Leslie @ Bessie Bakes

    These fritters look so vibrant and tasty! I love this unique ideas for making broccoli taste more interesting. I love broccoli anyway, but this would also be a great recipe to get kids to eat more green veggies:)

  9. Yum yum yum yum! Now if you could point me in the direction of the chickpea flour in the grocery store I’ll be set! Haha! But seriously these look amazing and I bet they taste great too. I love making fritters!

  10. Michelle, This is a creative, healthy recipe that looks so good I may have to give it a try. I’m curious about the chick pea flour. I have tried coconut flour and found it too crumbly and dense to work with in most of my recipes. I’m going to give this a try and see how working with the chickpea flour works out. Sounds and looks lovely!

  11. Marisa Franca @ All Our Way

    I’ve never tried making a veggie fritter but this sounds great. I can’t wait to make them. Thank you for sharing.

  12. Super delicious and easy to prepare! My family loved them. I’m sharing the recipe with vegan friends too. Thank you :)

  13. Just made these for dinner tonight…nice alternative to steamed broc! Hubby liked them too and the guacamole on the side was perfect. Will make them again for sure and maybe play around with the spicing a bit, but they were great just like this. I had no problem with them staying together at all. 💚💚💚

    • Michelle Blackwood

      Debra I’m so happy you enjoyed. Guacamole sounds yummy, love how you will make it your own. Thanks for your feedback!

  14. Tastes fantastic! However, I made a mess X) Any ideas have to make them stick together better? Especially when turning them, they fell apart.

    • Michelle Blackwood

      You could bake them on 400F for 30 minutes turning once or make sure the pan has extra oil and is hot enough. I’m trying not to give substitutions without first trying, mine were perfect as you can see from the photo so I’m thinking it must be the dynamics of how they were being cooked why thy didn’t stick better for you!

  15. Christine from Cook the Story

    What a delicious way to eat veggies. I bet even picky broccoli haters would love these.

  16. Sandi Beers

    Finally got my husband on board! If it has eyes, we don’t eat it! In need of recipes! Thank you!

  17. Elsje Parsons Massyn

    Amazing recipe – I love using chickpea flour for almost everything (recipes) – thanks for this divine recipe – cant wait to try it out!!

  18. I just made these but I used zucchini instead of broccoli and they were absolutely incredible! Thanks so much for the recipe :)

  19. These are great and so easy. I topped mine w a little homemade roasted carrot and ginger hummus….. Omg so good!!!

  20. Brittany from SharingEveryBite

    These look amazing, and so healthy! I’m allergic to chickpeas, so I’ll be having some fun adapting the recipe a bit. :) I’ll be sure to tag you in the finished product! Best wishes –Brittany from SharingEveryBite

    • Hey Brittany,
      I cant eat chickpeas either, so i was just wondering hat you used instead ?


      • Michelle Blackwood

        I haven’t tried it with any other flour, but I bet that it would taste delicious with mashed white beans and a little brown rice flour!

  21. Catherine (Living the Gourmet)

    Dear Michelle, this recipe sounds delicious. I love your idea of using broccoli…pinned for later. xo, Catherine

  22. Michelle @ A Dish of Daily Life

    These look fabulous, Michelle! And served with guacamole…they’d definitely be a hit here! Pinning!

    • a good recipe but I found that the brocolli needed steaming lightly in order to be broken down well by my food processor. I also used some cook millet in the mix which worked well. Thanks for your inspiration!!!

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