Step 1

Place broccoli florets, onion, cilantro, and garlic in batches in a food processor and process until the mixture is crumbly (looks like rice grains).

Step 2

Transfer the mixture to a large bowl. Stir in chickpea flour, flaxseed meal, cumin, cayenne pepper, and salt. Mix well and squeeze together as if you are forming a dough.

Step 3

Heat the oil on medium heat in a large skillet. Form into patties with about 1/4 cup's worth of mixture. Place fritters in the skillet, reduce the heat to low, and cook fritters on each side for about 4 minutes until golden brown.

Step 4

These are lightly pan-fried, not deep-fried. What I like to do is cover the skillet after I turn it to make sure the fritters are well-cooked in the middle.

Step 5

Alternatively, you can bake the fritters on a baking sheet that is lined with parchment paper and sprayed with cooking spray in a preheated oven at 400℉ for 30 minutes, turning halfway.

Step 6

Serve with my vegan ranch dressing.