Preheat oven to 180 degrees C (350 degrees F). Brush a little sunflower oil (any tasteless oil) on the baking utensil. If you have a baking tray, you can also line it with parchment pper or foil.
Wash and steam the broccoli florets in boiling water until tender.
Once the florets cool down, finely chop them and keepaside.
In a large mixing bowl, combine the chopped broccoli, egg, chickpea flour, cheese, coriander leaves,flax seed powder, ginger-garlic paste, black pepper powder and salt. Mix well. It should not be too watery nor dry.
Scoop about 2 tbsps of the mixture and make a ball using your hands. If you find it watery just add more chickpea flour.
Place the balls on the baking vessel or sheet and lightly brush all the balls with oil.
Bake for 25-30 minutes or until slightly toasted.
Serve it with your favourite dipping sauce. We had it with chilli sauce.