Finely chop the broccoli florets (or pulse in a food processor) until small — like coarse crumbs. Transfer to a large bowl.

Add the cooked quinoa (make sure it’s well-drained and cooled), beaten eggs, cheddar, Parmesan, almond (or chickpea) flour, minced garlic, salt, pepper, and parsley (if using). Mix until everything binds together — the mixture should hold its shape when pressed.

Heat a large skillet over medium heat and add 1 tablespoon of oil. Once hot, scoop about ¼ cup of the mixture per fritter, gently flattening into 3-inch patties. Don’t overcrowd the pan.

Cook 5–6 minutes on the first side, until the bottom turns golden brown and crispy — you’ll hear a soft sizzle. Then carefully flip and cook another 4–5 minutes, until the second side is golden and fritter feels firm.

Transfer cooked fritters to a paper-towel-lined plate to drain any excess oil. Repeat with remaining mixture, adding more oil as needed.

Serve warm, with a dollop of Greek yogurt or labneh and a squeeze of lemon or a sprinkle of chopped spring onion for brightness.