Broccoli – either hated or loved. Most of the time I find it to be loved. And I personally LOVE it. This is Episode 5 of My Ecokitchen where I share recipes for normally discarded items. And let me tell you – the recipes are DELISH! In case you missed it – Episode 1, Episode 2, Episode 3, and Episode 4 are all here!

But while most people eat broccoli, they’re not really eating broccoli. They’re only eating the florets, which means that 50% or more or the actual broccoli is going into the trash and ultimately the landfill. And that is a NO NO in My Ecokitchen. As of 2020, it would be estimated 119,000 tons of edible fresh broccoli was discarded in 2017 in the United States because the broccoli stems were NOT consumed (assuming a population of 325.7 million). So my solution for you is – EAT YOUR STEMS! And I have the perfect recipe for you to do so.

Broccoli Stem Pancakes – inspired by Indian pakoras, but healthier, easy-to-make, low-waste and DELICIOUS. It’s perfect as a lunch, appetizer or on-the-go. And it’s packed with protein from the chickpea flour as well as nutrients from the broccoli stems and carrots. You can add any combo of aromatics, spices and additional veggies to this. But the key ingredients are broccoli stems! Another key tip is prepping the broccoli stems – they are very fiborous, which is why most people discard them. All that needs to be done is some peeling and steaming/boiling action and you got yourself a delicious, edible and nutritious food.

Broccoli Stem Pancakes:

• 2 broccoli stems – core trimmed & peeled
• 1 medium carrot
• 1 clove garlic – smashed 
• 1 small yellow onion – quartered 
• 1 serrano chili – rough chopped 
• 1 inch knob ginger
• 1 cup chickpea flour
• 1 cup water
• 1/2 tsp cumin seeds
• 1 tsp turmeric
• 1/2 tsp red chili powder
• kosher salt 
• black pepper
• tamarind chutney for serving
• fresh coriander for garnish
• neutral oil for cooking

1. Steam broccoli stem & carrots until fork tender. Grate and set aside. In a food processor, pulse together onion, ginger, garlic and chilies until roughly chopped, but NOT a puree. 

2. In a large bowl, whisk together chickpea flour & water until smooth. Add in all of the vegetables and aromatics. Add in spices, salt and pepper. Mix until combined. 

3. Heat a non-stick skillet over medium heat. Add in 1 tbsp of neutral oil. Pour in 1/4 cup of better and spread evenly into a small pancake disk. Cook 3-4 mins each side until golden brown.

4. Flip and cook the other side. Remove and cool 1 minute. Serve with tamarind chutney & fresh coriander.