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one green planet

It's no secret that broccoli is one of the most nutrient-dense vegetables in existence. Enjoy this green gem in a new unique way with these buckwheat broccoli fritters. These bad boys are loaded with cruciferous goodness, packed with flavor, and are incredibly easy. Serve them with this delicious homemade vegan tzatziki on the side for dipping.

Buckwheat Broccoli Fritters [Vegan, Gluten-Free]

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Cooking Time



For the Fritters:

  • 7/8 cup broccoli florets, cleaned and rinsed
  • 2 garlic cloves, finely diced
  • 1 tablespoon flax meal, mixed with 4 tablespoons water
  • 1/2 cup buckwheat flour
  • Juice from 1/2 of 1 lemon
  • 1 teaspoon Celtic sea salt
  • 1 teaspoon onion powder
  • 2 tablespoons nutritional yeast
  • 1 tablespoon organic extra virgin olive oil
  • 1/4 cup water

For the Vegan Tzatziki:

  • 1/4 of 1 cucumber, grated
  • Juice from 1/2 of 1 lemon
  • 4 teaspoons vegan coconut yogurt
  • Freshly ground black pepper
  • A pinch of Celtic sea salt
  • Coconut oil, for frying


To Make the Fritters:

  1. Clean and rinse the broccoli florets and place into a food processor. Process for approximately 30 seconds until fine. Place into a large mixing bowl.
  2. Add 1 tablespoon ground flax into a little bowl and add 4 tablespoons water. Set aside and allow to swell into a gel (flax egg).
  3. Add the remaining ingredients into the mixing bowl, adding the flax egg last. Mix until everything is combined.
  4. Shape into 7 flattened balls on a plate. Place these into the freezer while you make the tzatziki.

To Make the Tzatziki:

  1. Clean, rinse, and drain the cucumber.
  2. Add into a bowl with the remaining ingredients and mix thoroughly.
  3. Once the tzatziki is made, heat up a little coconut oil in a large frying pan.
  4. Remove the chilled fritters from the freezer, and lightly fry on a medium heat for about 2-3 minutes on each side until golden brown. Serve.


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