Vegan Broccoli Chickpea Fritters

Vegan Broccoli Chickpea Fritters recipe served on a plate.

Do you have vegetables you need to use up? 🥦 If so, you should make these crispy VEGETABLE FRITTERS with CHICKPEAS. Packed with broccoli, zucchini, carrots, and chickpeas.

They are easy to assemble and can be made gluten-free. Pair these with a refreshing creamy dill sauce for the ultimate appetizer or savory snack.

Vegan Broccoli Chickpea Fritters recipe served on a plate.

Vegan Broccoli Chickpea Fritters

Oh so delicious, easy to assemble, and served with a Creamy Dill Sauce.
5 from 1 vote
Total Time: 1 hour
Course: Appetizer, Side Dish, Snack
Cuisine: American-Inspired
Keyword: Crispy, Easy, Plant-Based Fritters, Vegan Fritters
Author: Marissa
Servings: 12 mini fritters


Vegetable Fritters

  • 1 cup broccoli chopped into tiny pieces, about ½ inch wide
  • 1 medium carrot shredded
  • 1 cup zucchini shredded, or spiral cut
  • 1 cup chickpeas drained and rinsed
  • 1/2 cup spelt flour or whole wheat flour, substitute with gluten-free flour
  • 2 Tbsp flaxseed meal
  • 6 Tbsp water
  • ¼ tsp garlic powder
  • tsp pepper
  • ¼ tsp paprika
  • 1 tsp salt

Cooking Oil

Creamy Dill Sauce

  • ½ cup sour cream
  • 2 Tbsp fresh dill chopped thinly
  • ½ tsp garlic powder
  • ¼ tsp salt
  • 1 tsp fresh lemon juice add another teaspoon more for a tangy dip


  • Place the spiralized zucchini in a colander and sprinkle with ½ teaspoon of salt. Let the zucchini sit for 20-25 minutes so it can release water. Wrap the zucchini with kitchen linen and squeeze as much liquid out of the zucchini as possible.
  • Meanwhile, combine the creamy dill sauce ingredients in a bowl and whisk. Place the bowl in the refrigerator to chill.
  • Add all of the vegetable fritters ingredients in a large bowl and mix until combined. The mixture should be clumpy and not runny.
  • Heat a large non-stick or cast iron pan on medium-high heat. Once hot, add the oil and scoop ⅓ cup of the fritter batter onto the pan. Using a flat spatula gently flatten the scoop the fritters into a thick pancake shape. Scoop 2 to 3 more fritters onto the pan. Be careful not to crowd the pan while cooking.
  • Fry the fritters for 3 minutes, flip, and fry for an additional 3 minutes. For a crispier fritter, fry for an additional minute on each side.
  • Place the fritters on a large plate lined with a paper towel. Repeat steps until all fritters are cooked.
  • Sprinkle them with sea salt (optional) and serve with the creamy dill sauce. I recommend eating them while they are still warm.


Make it Your Own
Don’t have chickpeas? Substitute the chickpeas with white beans.
Not a fan of frying these fritters? Bake them instead. Get the details in the feed in my blog.
Are you gluten-free? Substitute the spelt flour with gluten-free flour.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

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