Step 1

Prepare the broccoli mixture. To a large bowl, add the chopped broccoli, onion, parsley, garlic, nutritional yeast, ground coriander, Aleppo pepper, ground turmeric, and baking powder. Add 1 teaspoon each salt and black pepper and mix gently. Add the chickpea flour and eggs, and mix until well combined yet loose and chunky.

Step 2

Get ready to fry. Line a large plate with a paper towel and set it near the stove. In a medium sauté pan set over medium heat, add the oil. You want enough oil to cover the bottom of the pan by 1/2-inch or so (a smaller pan will require less oil).

Step 3

Fry the fritters. Once the oil begins to shimmer, carefully add the batter in 1/4 cup fritters, leaving space between each one. Cook for 2 to 3 minutes on each side or until crispy and golden brown and cooked through. With a slotted spoon, transfer the fritters to the paper towel–lined plate to drain any excess oil. Then, working in batches, continue to make the fritters, leaving enough room between the fritters in the pan to easily flip them.

Step 4

Finish and serve. When ready to serve, transfer the fritters to a serving plate. Sprinkle the lemon zest all over and drizzle the fritters with a little bit of the lemon juice. Serve with tzatziki sauce, if you like.