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Chickpea Flour Frittata – Eggless Vegan Frittata Recipe. This Chickpea flour frittata is filling, easy and delicious. Use the batter to make pancakes, crepes, crustless quiche. Vegan Glutenfree Soyfree Recipe. Nutfree option Jump to Recipe
This filling, savory vegetable frittata from is made with chickpea flour, and vegetables and no Tofu! This batter is very versatile and pairs well with any vegetables or greens. The batter also makes quick pancakes to serve with a variety of sauces.
Kala Namak (Indian sulphur salt) adds the eggy flavor to this frittata. If omitting the kala namak (or if you desire additional flavor), add 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder to the batter. This frittata can be made ahead and served cold. Serve it with some sriracha or your favorite sauce. This Recipe is from my book Vegan Richa’s Everyday Kitchen, which has several other savory breakfasts as well.
MORE SAVORY BREAKFASTs FROM THE BLOG – all soyfree
- Southwest Tofu Scramble with Chickpea Flour Tofu
- Savory Oats Hash
- Chickpea Chilaquiles
- Sweet Potato Hash
- Lentil Frittata
- Sprouted Lentil Avocado Toast
Chickpea Flour Frittata - Vegan Frittata Recipe
Ingredients
Vegetables
- 2 cups (200g) finely chopped broccoli, cauliflower, mushrooms, bell peppers (any color), or zucchini (or a combination)
- 1/4 cup (30g) finely chopped red onion
- 1 cup (30g) tightly packed finely chopped greens
- 1/4 teaspoon salt
Batter
- 1 1/2 cups (135g) chickpea flour, (garbanzo bean flour)
- 1 1/2 cups (360ml) water
- 1/4 cup (60g) plain unsweetened or lightly sweetened yogurt or thick cashew cream
- 1/2 teaspoon salt
- 1/4 heaping teaspoon kala namak, (Indian sulphur black salt)
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon organic safflower or other neutral oil
- 1/2 cup (15g) chopped fresh cilantro or parsley
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried dill
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) pie pan (or line it with parchment paper).
- Vegetables: In a large bowl, combine the broccoli, onion, greens, and salt. Toss to combine.
- Batter: In a blender, combine the flour, water, yogurt, salt, kala namak, turmeric, cayenne, pepper, and oil. Blend until smooth. (Alternatively, whisk the ingredients together in a large bowl until smooth.)
- Add the broccoli/veggie mixture to the batter. Add the cilantro, thyme, and dill and mix well. Pour the frittata mixture into the prepared pie pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out almost clean. The top will crack and get golden. Spray or brush some oil on the top of the frittata while it is still hot. Let it sit for 10 minutes before serving. Store refrigerated for up to 3 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was my first time making frittata and this recipe was amazing! Absolutely delicious!
I used all the ingredients, but added 2 tablespoons nutritional yeast and creole seasoning. I also used the veggies I had on hand (mushrooms, frozen green, red pepper and onion medley, spinach and tomatoes). I sautéed the veggies first along with the spices/seasonings for bold flavors then added to the mixture. This was so delicious I’ll make it again for sure. Thank you Vegan Richa!
thank you! 🙂
Loving this. Been chucking the veg intonthe blender too when I’m feeling really lazy and it still works!
Can I use baking powder instead of the yoghurt? If so how much?
Thanks!
1 Tsp
This recipe is foolproof other than it requires more baking time. That being said, my friend prefers it less cooked.
We both sauté the veggies prior to adding to batter. I add a ton of jalapeños too. I’ve made it with kala namak, without, with and without yogurt, and using every combination of veggies possible. Like all Vegan Richa’s recipes, they are always easy, fast and delicious!
yay! thank you!
I made this for Christmas morning brunch. It was DELISH!! The entire dish was devoured – even my non-vegan mom and kiddos loved it!
So wonderful! Thank you for the kind comment.
What “greens”?
Use whichever hearty green leafy veggies you want, like spinach, kale, chard, etc.
Looks delicious
Was in the mood for a savory brunch with besan that wasn’t a chilla and this did the trick! Easy to prepare and packed full of nutrition for the day!
Did take a bit longer to cook than listed, but well worth it.
Thank you for sharing this recipe!
Wonderful!
Can you use coconut cream instead of yogurt?
Yes, but note that this will change the taste.
Hey, this is a great recipe! I’ve made it a many times! I have serious problems following recipes, so I’ve messed it up several times…
It’s often too runny in the middle. I’m wondering if it’s cause I cook the veggies first in oil, OR, and I just realized this, I’ve been using Bob Mills garbanzo and fava flour.🤦
Also, can I add more greens instead of herbs? Planning on making this tomorrow for a brunch on Sunday and one of the guests hates cilantro, so I plan on making two.
Any advice?
Thank you so much!! You make great food!
Cooking the veggies takes out some of the moisture so that’s a good thing. Yes garfava flour is a bit different than just garbanzo flour. That might have caused issues
I’m going to try and make mini ones in a muffin pan. 🙂
Yay!
How did the mini-muffins go? Any tips for baking time?