Broccoli Fritters

Easy to prepare Broccoli Fritters are so delicious made with lots of broccoli and a great way to eat your veggies. They are vegan, gluten-free and keto. They can be served as an appetizer or sandwich. 

Broccoli Fritters
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Are you looking for low-carb options for your meal plan, well look no further!  Baked Zucchini Fries, Eggplant Bites, Jicama fries, Turnip fries,  are among my favorite low-carb recipes that you should try.

These broccoli fritters are helpful for those who are trying to eat healthily, they are also perfect for someone on a candida diet. They taste great and hold together well and didn't fall apart, using chickpea flour and ground flaxseeds. 

Low-carb broccoli fritters are actually crispy on the outside and soft inside with a lovely earthy flavor spiced with cumin, cilantro and a touch of cayenne pepper.

Broccoli Fritters Ingredients

  • Broccoli
  • Onion
  • Cilantro
  • Garlic
  • Chickpea Flour
  • Ground Flaxseeds
  • Cumin
  • Cayenne
  • Salt
  • Oil

Broccoli Fritters Steps

How To Make Broccoli Fritters

To make broccoli fritters recipe, you can either shallow fry or make baked broccoli fritters. Place chopped broccoli, onion, garlic and cilantro in a food processor and process until mixture is crumbly and resembles breadcrumbs.

Transfer the mixture to a bowl and add chickpea flour, ground flaxseeds, cumin, cayenne, salt and mix well to combine. Form into patties and shallow fry or bake in the oven. 

 Other Delicious Fritters To Try

Vegan Broccoli Fritters With Vegan Ranch Dressing

If you make this Broccoli Fritters recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Per portion
77 kcal / 322 kJ
4 g
3 g
9 g


For: 10 Servings
10 min
Ready in:
30 min


  1. Place broccoli florets, onion, cilantro and garlic in batches in a food processor and process until crumbly (looks like rice grains).

  2. 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.

  3. 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.

  4. 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.

  5. Alternatively, you can bake on a baking sheet lined with parchment paper and sprayed with cooking spray in a preheated oven at 400 degrees Fahrenheit for 30 minutes, turning halfway. Serve with my vegan ranch dressing.


Broccoli fritters stacked, 5 of them with salad in the background

Please Leave a Comment and a Rating


  1. Janice
    February 2, 2019

    Can you substitute or leave out cilantro. These look amazing Canora wait to try it😀

    • Michelle Blackwood
      February 2, 2019

      Janice I only made it with cilantro but you should be able to substitute it with parsley.

  2. Raelani Ah Koy
    January 7, 2019


    Interested in vegan dishes. Your posts look very delish.

    • Michelle Blackwood
      January 7, 2019

      Raelani, hope you try it. Thank you for coming to my website all the recipes are vegan.

  3. Susan
    January 7, 2019

    Would oat flour work instead of chickpea flour?
    Thank you

    • Michelle Blackwood
      January 7, 2019

      I believe it would but I haven’t tried it.

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  5. Elsje Parsons Massyn
    December 3, 2018


    I love that the fritters can be made gluten and oil free. Thanks for sharing

  6. Rachel
    December 2, 2018


    Thanks for this amazing recipe. Absolutely love these. I was worried they wouldn’t stay together when frying because of their lack of wet ingredients but they came out perfect. It’s not vegan, but I served them with a quick tzatziki of Greek yogurt, chopped dill, garlic and a few squeezes of fresh lemon.

    • Michelle Blackwood
      December 5, 2018

      Rachel, I’m happy they turned out great for you and you enjoyed them.

  7. MyMy
    September 16, 2018


    I LOVE this recipe! But we recently found out my daughter is allergic to chickpeas and flax. Would brown rice flour work to replace the chickpea flour? I’m not sure what would work to replace the flax, maybe breadcrumbs? Thanks in advance!

    • Michelle Blackwood
      September 17, 2018

      Hello my suggestion would be to substitute with a store-bought gluten-free flour because most of them are finer in texture than brown rice flour and similar to chickpea flour. if you decide to go with store-bought gluten-free flour, make sure to double check ingredients that it doesn’t contain chickpea flour. The purpose of the flaxseed in the recipe is to replace eggs and I’m not sure if breadcrumbs would be a good substitute without actually trying. As you see the recipe is very simple but holds together perfectly as written so if breadcrumbs works for you, please let us know.

  8. Jenn
    May 20, 2018

    Delicious! I used Avocado oil for the frying.

  9. Chloe
    April 10, 2018

    Made these tonight. They were so good! Just what I was looking for. I highly recommend baking for 5-10 minutes at 350 after pan frying. It kept them warm while I toasted my bun and ensured they were cooked through. I served with Minimalist Baker’s chipotle aioli (also vegan) and avocado and pickled red onions. Yum!!! Perfect vegan meal. Thank you!

    • Michelle Blackwood
      April 10, 2018

      I’m so happy you enjoyed it Chloe, love your fixings too! Thank you for your feedback.

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  11. Debi Tesser
    February 18, 2018

    This is an amazing recipe. I’ve made it several times. It’s my favorite go-to recipe for broccoli. Now I’m on a no sugar, no flour program, so instead of the chickpea flour, I used hummus instead. Haven’t tasted it yet, but I will tomorrow. I expect excellent flavor … sorry, I didn’t measure the hummus. I’m not much on measuring. I just dump. It turns out better that way.

    • Michelle Blackwood
      February 18, 2018

      Wow Debi so good to know. All the best with your new program. Hummus sounds great, would love to know how it turns out.

      • Debi
        February 20, 2018

        They are good, but I think they would have been better with less hummus so I could taste the broccoli more. Also, a bit more of the pink Himalayan salt would have been better. I’ll just have to experiment more. I’ll be doing this again.

        • Michelle Blackwood
          February 20, 2018

          Awesome sounds like I would love it because we eat a lot of hummus here. Thank you for your feedback.

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  13. Sloane
    February 4, 2018

    I know this is an older recipe but I’ve only just stumbled across it and it looks delicious! If I tried to make this oil-free, do you think it would still taste the same? Any feedback would be appreciated! (:

    • Michelle Blackwood
      February 4, 2018

      Sloane, this is a reader’s favorite. Yes, it can be made without oil. Just spray a baking sheet and bake in the oven at 400 for 30 minutes turning halfway or use a good non-stick pan.Hope this helps

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  17. Will Parkinson
    December 12, 2017

    Sorry that I’m late to the party, but was wondering if you’ve tried making these in an air fryer? They sound absolutely amazing!

    • Michelle Blackwood
      December 12, 2017

      Will, I just got my Instant Pot, now I will have to get an airfryer, lol

  18. Or
    October 26, 2017

    These look great!
    Can I use frozen broccoli?

    • Michelle Blackwood
      October 26, 2017

      Hello Or, I have never used frozen broccoli but it should work.

  19. DEBRA
    February 24, 2017

    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
      February 24, 2017

      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!

  20. Laura Jacoby
    May 16, 2016


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

    • Michelle Blackwood
      May 16, 2016

      Laura, love your variation. Hope you enjoyed!

  21. Ducks n a Row
    March 30, 2016


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

  22. Tim
    December 30, 2015

    These fritters are perfectly matched to a sriracha chilli sauce

    • Michelle Blackwood
      December 30, 2015

      Just had some vegan siracha mayo, so yummy!

  23. Heather
    October 21, 2015

    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!!

  24. Oana@AdoreFoods
    October 20, 2015

    I love fritters and yours look amazing! Pinned to try later

  25. Rachel @ Simple Seasonal
    October 16, 2015

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

  26. Deepika@EasyBabyMeals
    October 15, 2015

    They look so delicious. Need to make these soon. Yummm..!!!!

  27. Paige @ Where Latin Meets Lagniappe
    October 15, 2015

    These look delicious! I love broccoli, and I imagine they are divine in fritters!

  28. Ciao Florentina
    October 15, 2015

    I want to grab through my screen and eat those. Pinned !

  29. Joy @ Joy Love Food
    October 14, 2015

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

  30. Platter Talk
    October 14, 2015

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

  31. Molly Kumar
    October 13, 2015

    I’m such a fan of Broccoli and these fritters look so delicious.

  32. Hil
    October 13, 2015

    My daughter and son love broccoli I should try these!

  33. Helen @ Fuss Free Flavours
    October 13, 2015

    Oh they look so amazingly good. And so vibrantly green. Love them!

  34. Leslie @ Bessie Bakes
    October 12, 2015

    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:)

  35. Jacqui
    October 12, 2015

    I love Broccoli Fritters! This looks delish!

  36. Hannah
    October 12, 2015

    Yum!! Looks so delicious! I’ll definitely need to try these.

  37. Allison Jones
    October 12, 2015

    These look so good! And healthy too! I can’t wait to try the recipe.


  38. Danielle
    October 12, 2015

    I would definitely try these! Such a yummy way to get more veggies in too :)

  39. Ros Emely
    October 12, 2015

    Oh my! These are perfect for me to make and share with my kids! They look amazing :)

  40. Chelsea Damon
    October 12, 2015

    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!

  41. Natalie @ A Fit Philosophy
    October 12, 2015

    Looks like a yummy way to get your greens in!

  42. Maya
    October 12, 2015

    These look delicious I will definitely try these out. My boys eat a lot of vegetables but for some reason broccoli does not look appealing to them. My 3 year old says it looks like a tree. So this will definitely hide it. :-)


  43. Carrie
    October 12, 2015


  44. Sarah
    October 12, 2015

    These look perfect! Love that they are gluten free & vegan – we’re going to give them a try!

  45. Diane
    October 12, 2015

    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!

  46. dixya @ food, pleasure, and health
    October 11, 2015

    these look so good. i could use them as burgers!!!

  47. Marisa Franca @ All Our Way
    October 11, 2015

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

  48. Tina Marie
    October 11, 2015

    These sound very delicious. Printed this recipe out!

  49. Noor
    October 11, 2015

    Nice to have a variation from the regular good ole potato fritters.

  50. Judy@ImBoredLetsGo
    October 11, 2015

    These fritters look amazing! With guacamole… Yummmmm!

  51. Ana-Marija
    October 9, 2015

    Made this for dinner last night and its delicious! Thank you!

  52. Maria
    September 24, 2015

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

  53. Dee Dee
    September 24, 2015

    I love the twist in using the broccoli here,! So pretty folks won’t realize how healthy these are, too!

  54. Marye
    September 24, 2015

    Oh yummy! These look delicious!

  55. Debra
    June 21, 2015

    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
      June 21, 2015

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

  56. Iver Gørtz
    June 10, 2015

    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
      June 10, 2015

      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!

  57. jo
    June 9, 2015

    These were well tasty!

  58. Christine from Cook the Story
    June 8, 2015

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

  59. niloufar mazloumiyan
    June 7, 2015

    thanks ……..

  60. Noha
    June 6, 2015

    Can I use actual chickpeas instead of chickpea flower? And what to use instead of flaxmeal?

    • Michelle Blackwood
      June 7, 2015

      Noha It should be fine with mashed chickpeas, I just haven’t tried it with it as yet!

    • Michelle Blackwood
      June 7, 2015

      You can use chia seeds instead of flaxmeal.

  61. Sandi Beers
    May 22, 2015

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

  62. Elsje Parsons Massyn
    May 14, 2015

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

  63. Jesse
    April 22, 2015

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

  64. Cera
    April 22, 2015

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

    • SaraAnne
      September 24, 2015

      Oh yum! Carrot and ginger hummus??? Can you share the recipe, please?

  65. Brittany from SharingEveryBite
    April 21, 2015

    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

    • Caity
      June 10, 2015

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


      • Michelle Blackwood
        June 10, 2015

        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!

  66. Catherine (Living the Gourmet)
    April 20, 2015

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

  67. srividhya
    April 20, 2015

    Wow.. great recipe. These are really good.

  68. Michelle @ A Dish of Daily Life
    April 20, 2015

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

    • Merry
      September 29, 2015

      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!!!