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?Cheezy chickpea broccoli fritters?Really enjoyed these and so quick to make. Give it a whirl! Happy Monday friends. Not a manic one thank goodness. It’s a holiday?.
?Recipe: Place 1-1/2 cups small broccoli florets into boiling water (enough to cover) and cook for about 1 minute so just tender. Drain and run under cold water for about 30 seconds. Set aside. Whisk vigorously 1/2 cup unsweetened non-dairy milk + 2 tbsp ground golden flaxseed about 2 minutes. Pour into large bowl with 1/2 cup chickpea flour (all-purpose or other gluten-free flour will work but use 1/3 cup and add more as needed up to 1/2 cup), 2 tbsp nutritional yeast, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp ground mustard, 1/2 tsp salt (or to taste). (Optional: add 1/3 cup grated vegan cheese.) Mix well. Add cooked broccoli florets and 1 cup cooked chickpeas. Mix again. (Batter will look and feel very sticky but don’t worry, it will hold together once you fry them.) Heat about 1/4-inch neutral oil in skillet over medium heat. Dollop heaping tablespoon of batter into skillet to form fritter. Repeat for each fritter, keeping them spaced apart. Turn fritters after a few minutes once browned on bottom. (Reduce heat if starts to burn.) Cook until both sides are golden brown. ?Ranch dip, mix: 1-1/2 cup vegan mayonnaise, 3 tbsp non-dairy milk, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp mustard powder, 1/4 tsp paprika, 1/4 tsp pepper, 1 tbsp apple cider vinegar, 1 tsp lemon juice, chopped dill, salt to taste.
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