Vegan Broccoli Chickpea Fritters

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

Oh so delicious, easy to assemble, and served with a Creamy Dill Sauce.

Course Appetizer, Side Dish, Snack

Cuisine American-Inspired

Keyword Crispy, Easy, Plant-Based Fritters, Vegan Fritters

Total Time 1

Servings mini fritters

Author Marissa

Ingredients

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
⅛ tsp pepper
¼ tsp paprika
1 tsp salt

Cooking Oil

2- 3 Tbsp neutral oil I used avocado 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

Instructions

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.