Step 1

If starting with uncooked broccoli, place broccoli in a steamer basket over a small saucepan of water. Bring to a simmer; cover and steam for 3-4 minutes (until crisp-tender). Coarsely chop broccoli and set aside.

Step 2

Combine chopped broccoli in a large bowl with the eggs, yogurt, green onion, chives, parsley, garlic clove and mix until well combined. Add tapioca flour, coconut flour, baking soda, salt, pepper and mix again. Gently fold in crumbled goat cheese and set aside for 5 minutes.

Step 3

Meanwhile make the yogurt sauce. In a small bowl, stir together the yogurt olive oil, lemon juice and season with salt. Sprinkle with sumac and set aside until ready to serve.

Step 4

Heat coconut oil in a medium skillet over a medium-low heat. Spoon a tablespoon of batter in the pan and use the back of a spoon to flatten slightly. Cook in batches for about 2 minutes on each side until golden. Repeat until all the batter is used.

Step 5

Serve the fritters warm with the sumac yogurt on the side.