Step 1

Bring a medium pot of salted water to a boil. Meanwhile, prepare an ice bath by filling a medium bowl halfway with ice and water. Trim 1/2-inch off the woody, dried-out bottom of the stems of 1 pound broccoli and discard. Cut the florets away from the stems into bite-sized pieces, then cut the stems into bite-sized pieces.

Step 2

Add the broccoli florets and stems to the boiling water. Cook until bright green and crisp-tender, 2 to 3 minutes. Transfer with the slotted spoon to the ice bath and let sit for 1 minute. Remove from the ice bath to a paper towel-lined baking sheet or large plate to drain.

Step 3

Pour the ice bath out of the bowl, dry the bowl, and set aside. Transfer the broccoli florets and stems to a cutting board. Squeeze dry the paper towel used to drain the broccoli, return it to the baking sheet or large plate, and reserve. Finely chop the broccoli and add it to the now-empty bowl. Add 1/2 cup chickpea flour, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat.

Step 4

Drizzle 2 tablespoons water into the bowl and stir to combine. Check to see if you can form a patty in your hands and it holds together. The batter should be sticky but not overly wet and runny. If it’s too dry, add a little more water to the mixture; if it’s too wet, add a little more chickpea flour.

Step 5

Heat 1 tablespoon of the olive oil in a large cast iron or nonstick skillet over medium-high heat until shimmering. Swirl so that it coats the bottom of the pan. Use a 1/4-cup measuring cup to drop 4 mounds of batter into the pan, leaving an inch or two or space between each. Flatten each mound slightly with a flat spatula.

Step 6

Fry until golden-brown, 2 to 3 minutes per side. Transfer to the paper towel-lined plate used to dry the blanched broccoli and sprinkle with flaky salt, if desired. Repeat with the remaining 1 tablespoon olive oil and remaining batter.