Ingredients
Units
Scale
- 3 cups of broccoli florets, chopped
- 1/4 cup of red onion, chopped
- 15.5 oz. can of chickpeas, drained
- 3-4 cloves of garlic, chopped
- 1/4 cup of Parmesan or Romano cheese
- 1 cup milk
- 1 cup flour
- 1 cup breadcrumbs
- 2 eggs
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. red pepper flakes
- Vegetable oil for frying
Instructions
- Clean a head of broccoli, then cut into florets and chop.
- Measure 3 cups of chopped florets into a large bowl.
- Drain a 15.5 oz. can of chickpeas. Using a pastry cutter coarsely mash the chickpeas.
- Add the mashed chickpeas to the chopped florets and toss.
- Add the seasonings, cheese, breadcrumbs, chopped onion, flour, eggs, and milk, and toss with a large spoon until incorporated.
- Let the batter sit for about 10 minutes to set.
- Heat a large cast iron frying pan to medium heat and add a tablespoon of vegetable oil to the pan.
- Using a quarter cup measuring cup scoop the batter into the pan and gently flatten with a spatula. Do not overcrowd the pan.
- Cook for about 3½ minutes on one side gently turn over and finish cooking on the other side for about 2½ minutes. Place on a plate prepared with paper towels.
- Plate and serve; garnished with extra grating cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
