Broccoli Fritters

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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


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

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(Per portion)
  • Energy: 77 kcal / 322 kJ
  • Fat: 4 g
  • Protein: 3 g
  • Carbs: 9 g

Cooking Time

  • Preparation: 10 min
  • Ready in: 30 min
  • For:
  • 10 Servings



  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

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Jacqueline Bedford Nguyen
    November 30, 2020

    SO good!! Just made them for dinner and I know they will now be on heavy rotation! Very tasty and healthy, had with some store bought vegan ranch. :P

  2. Zuke Smith
    October 31, 2020

    I just made these as an appetizer and they were fantastic!!

  3. Claire Panella
    August 26, 2020

    They are great making them again this week. I used half felafel mix half Besan flour . Love them. Lighther than bean burgers for lunch.

    • Michelle Blackwood, RN
      August 26, 2020

      clair, I’m so happy it turned out great for you. Love the idea to use half the falafel mix. Thank you for sharing.

  4. Kim Pearson
    August 19, 2020

    Can you use an air fryer. If so at what temp and time

  5. Nancy
    June 16, 2020

    These were DELICIOUS and super easy. I like strong flavors so I tripled the cilantro and doubled the cumin. I also made little discs instead of larger patties because that made them easier to flip. New favorite recipe, THANK YOU!

  6. Jenny
    May 18, 2020

    Can these be frozen to keep for another day?

    • Michelle Blackwood, RN
      May 18, 2020

      Jenny that’s a great question, I never had leftovers to freeze but If it is overnight it should be fine. Just reheat them in the oven or an Air Fryer.

  7. Joanna
    April 10, 2020

    Hi, these look great – could you please be more specific as far as how much broccoli should be used? One medium head should yield approximately how many cups?

    • Michelle Blackwood, RN
      April 11, 2020

      That’s about 3 1/2 cups of florets.

      • Joanna
        April 14, 2020

        Thank you! Really looking forward to trying this recipe.

        • Joanna
          April 29, 2020

          These are great! Thank you for the recipe.

  8. Jan
    January 13, 2020


  9. Adrian
    January 11, 2020

    I love this recipe! However, mine came out a bit crumbly and fell apart easy. I used the baking method. Also, I didn’t have any chickpea flour and my nearest store didn’t have it so I used almond flour instead. Would the chick pea flour help or is there something else I can try to avoid the crumbly-ness?

    • Michelle Blackwood, RN
      January 11, 2020

      Adrian, I would never think of using almond flour because I know it would never work. Chickpea flour acts as a binder when wet similar to flour. Please try it again with chickpea flour, you can order it online.

  10. Carla
    January 4, 2020

    Is the broccoli used raw or shall I cook it before making the fritters?
    Thank you!

  11. Susan Clayton
    December 15, 2019

    Thank you so much for this recipe, my husband and I loved the fritters.

  12. Guhan
    November 11, 2019

    This recipe is amazing! Just made it today, tastes great. Thanks Michelle for sharing this with us.

  13. Nikki
    October 4, 2019

    What is a serving for these? I know it makes 10 servings but how many patties will this recipe make??

    • Michelle Blackwood
      October 4, 2019

      Nikki, it’s totally up to what size patties you make, more than likely I made 10 patties.

  14. Sandra
    September 20, 2019

    These sound great! Just wondering if you have ever frozen them for later? Thanks for sharing.

    • Michelle Blackwood
      September 20, 2019

      Thank you Sandra, I have never frozen them. If you do please let us know how they turn out.

  15. Catherine
    March 3, 2019

    they are very good I added a little bit of Tabasco sauce for kick just wish you would have given us the ranch sauce recipe

  16. 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.

  17. 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.

  18. 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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    December 4, 2018

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  20. Elsje Parsons Massyn
    December 3, 2018

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

  21. 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.

  22. 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.

  23. Jenn
    May 20, 2018

    Delicious! I used Avocado oil for the frying.