This post may contain affiliate links. Please read my disclosure and privacy policy.

Baked chickpea flour broccoli tots are snacking and side-dish nirvana! Made with only 5 ingredients, they are grain-free, vegan, and versatile (i.e., you can swap out the broccoli for other vegetables).
close up of baked chickpea flour broccoli tots on a silver cooling rack with a colorful blue napkin underneath

Healthy Vegetable Tots (No Eggs, No Dairy)

I loved tater tots when I was wee thing. It was a rare occasion when my health-conscious mother would buy them, but when she did, I was in bliss. I was never a big fan of French fries, but I loved the crispy texture, and the cork-like shape, of tots.

It’s been ages since I’ve had frozen tots, but vegetable tots? I could easily eat them every day! They make a perfect side dish, or a satisfying (and portable) snack, and my son will eat them, too (albeit with less enthusiasm than I had for frozen tater tots when I was his age :)).

Vegetable tots are typically made with all-purpose flour and eggs, but I’ve come up with my own rendition that uses neither. Replacing both of the a-p flour and eggs is one of my favorite ingredients: chickpea flour.

Healthy Highlights of Baked Chickpea Flour Broccoli Tots 

Chickpea flour broccoli tots have so much to offer, in terms of both taste and nutrition, including that they are:

  • Grain-free
  • Vegan (egg-free and dairy-free)
  • Nut-free
  • Gluten-free
  • High-fiber
  • Made with only 5 ingredients (besides water, salt & pepper)
  • Super-nutritious (& vegetable-packed!)
  • Crazy delicious

How to Make Chickpea Flour Broccoli Tots 

They are also incredibly easy to make! I used broccoli for my tots, but you can use another hard vegetable such as carrots, cauliflower, or parsnips.

Start by finely chopping the broccoli in a food processor. I’ve added some green onions to the recipe, for added flavor, and they go in with the broccoli for one quick chop.


overhead shot of a food processor bowl filled with finely chopped broccoli

I should note that YES, you can use zucchini for this recipe, too (the summer zucchini bounty is not far away!). However, you’ll need to a few minor adjustments: use 12 ounces of zucchini and , instead of chopping, finely grate the zucchini. Salt the grated zucchini and let it stand (in a colander) or about 10 minutes before squeezing out as much water as possible (use a clean dishcloth to do this). Then you can proceed as directed.

Now, back to the broccoli version. The batter is a breeze. Instead of eggs and all-purpose flour, I used chickpea flour, which can sub for both. I know, pretty nifty!  Simply add water and the oil of your choice (you need to add fat that you would typically get from eggs), plus baking powder (you want your tots to puff), salt & pepper. Whisk these in a bowl until blended, which amounts to about 30 seconds of work.

Stir in the broccoli-green onion mixture and you’re ready to shape & bake.


glass bowl filled with baked chickpea flour broccoli tot dough

I use a small cookie scoop to portion the batter onto the baking sheet, but a heaping tablespoon will work fine, too. Once the batter is scooped, use your fingertips (dip them in water) to shape the rounds into more-or-less oval shapes (it’s easy, and only takes about a minute).

portions of chickpea flour broccoli tot dough on a parchment paper lined baking sheet

After a 10-12 minute spell in a hot (400F) oven, you’ve got some bodacious broccoli tots!

close up of baked chickpea flour broccoli tots on a black wire cooling rack

Try to resist munching them all at once! Then again, eat your fill because these pretty bites are designed to nourish as well as please your palate.

Each big tot (they spread and puff as they bake) is rich in broccoli nutrients (vitamins A, B1 & B6, C, E & K, fiber, and multiple minerals), has only 24 calories, and close to 1 gram of protein!

I love portable power food, and these tots deliver: they are as good at room temperature as they are warm, so pack them into containers for lunches and snacks on the go.


Bake a batch of these tender, oh-so-satisfying tots, pronto! You will love them!

Happy baking, everyone :).

  1. Chickpea Flour French Fries (Panisses)
  2. Vegan Keto Eggplant Dip (5 ingredients, oil-free)
  3. Eggplant Pizza Slices {vegan, grain-free, easy}
  4. Baked Chickpea Flour Eggplant Fries {Grain-Free, Vegan}
  5. Creamy Broccoli Hummus (vegan, oil-free option)
  6. Vegan Broccoli Cheese Soup (grain-free, high protein)
  7. 3-Ingredient Chickpea Flour Vegetable Flatbread (vegan, grain-free)
  8. Cauliflower Biscuits (4 ingredients, oil-free, vegan)
Baked Chickpea Flour Broccoli Tots {Vegan, Grain-Free}}

Baked Chickpea Flour Broccoli Tots {Vegan, Grain-Free}}

Yield: 24 big tots
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

So-delicious, 5-ingredient baked broccoli tots that are grain-free, vegan, and so nutritious! They make a great vegetable-packed side-dish or snack for one and all, plus you can swap out the broccoli for other vegetables.


  • 8 ounces broccoli, roughly chopped (about 2 and 1/2 cups roughly chopped)
  • 2 green onions, trimmed, roughly chopped
  • 3/4 cup (90 g)  chickpea flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1/4 cup water
  • 2 tablespoons vegetable oil (I used olive oil)


  1. Preheat oven to 400F.Line a large baking sheet with parchment paper.
  2. In a food processor, finely chop the broccoli and green onions.
  3. In a medium bowl, whisk the chickpea flour, baking powder, salt and pepper, breaking up any lumps in the flour. Add the water and oil, whisking until blended and smooth; stir in the broccoli mixture until blended.
  4. Drop the batter heaping tablespoons (I used a small cookie scoop) onto prepared baking sheet, spacing about 2 inches apart. With moistened fingertips, shape each round into an oval.
  5. Bake in the preheated oven for 10 to 12 minutes until golden brown. Serve warm or at room temperature.


Storage: The cooled tots can be stored in an airtight container at room temperature for 1 day, the refrigerator for 5 days, or the freezer for up to 6 months.

Tip: An equal amount of cauliflower, carrots or parsnips can be used in place of the broccoli.

Nutrition Information
Serving Size 1 tot
Amount Per Serving Calories 24Total Fat 1.4gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 69mgCarbohydrates 2.3gFiber 0.6gSugar 0.5gProtein 0.9g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla


You Might Also Like

About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi! I just discovered you on Pinterest & am so impressed by your recipes!
    Do you think that I could substitute chia “egg” for the oil (I’m trying to do “no added oil?”)
    Thank you for the ingenious recipes!

    1. Thank you, Stephanie, I am glad you found me! Hooray for pinterest. Yes, I think chia or flax egg would work well as a sub for the oil 🙂