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Trim the florets off of the broccoli. Discard the stem (see notes on how to use the stem) and then either finely chop the florets until fine or add to a food process and process.
Add the broken down florets to a large mixing bowl along with the lemon zest, dijon mustard, dill, spring onion, garlic, capers and large pinches of salt and pepper.
Next, in a separate small bowl combine the chickpea flour and plain flour along with the water until smooth. Pour this batter over the broccoli mixture and toss until fully combined.
Divide the broccoli mixture into 6, take one sixth and squeeze it into the palm of your hand to shape it into a fritter. Transfer to a plate, and repeat until all of the broccoli mixture has been used up.
Heat a little oil in a frying pan on a medium heat. Once hot, add 2-3 fritters to the pan and use a spatula to push the fritter down a little so it spreads out and fry for 3-5 minutes on each side or until golden brown.
We like to serve these with a dollop of yoghurt