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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.
Thanks for posting this – I used unsweetened soy milk instead of yogurt, reduced the oil to 1 teaspoon of canola, and used sprouted chickpeas instead of chickpea flour. The later meant I needed to reduce the water amount to roughly about half.
Thanks again!
This looks a lovely recipe though I would call it a farinata rather than a frittata.
I often make this recipe. I use a variety of vegetables and usually bake them in muffin trays. They always taste delicious but they are even better cold with a big salad the day after. A super recipe. Thank you Richa. I have your Indian Kitchen book too.
awesome! thank you Laura
I’m thinking about making this for a party in muffin tins so they are bite size – Do you think that will affect baking time too much? Can’t wait to try it!
Yes, check at 25 mins
If I wanto use some potatoes, should I saute them before baking? And if so, how long? Thanks!
Yes, chop small and precook them atleast 5 mins.
Hi There (:
This recipe looks delicious and I want to make it. The only thing is: I have tons of red lentil flour at home at the moment, and I prefer to finish that up before I get chickpea flour. Can red lentil flour can be used instead of the chickpea flour, or will the consistency/flavor change too drastically?
Thanks!
it might be different. Make the batter and make 1 or 2 pancakes. if the flavor and texture work for you then bake the remaining
Thanks.
Think I’ll stick with the chickpea flour, to be on the safe side (:
I made this on Christmas morning and it was amazing! I used cumin, chili powder and garlic powder instead of the dill and thyme and did bell peppers, zucchini and jalapeño in addition to the onions and greens. Added some green onions with the cilantro and served with the extra cashew cream that I seasoned with chipotle peppers, cumin and lime juice. I also doubled the recipe and baked it in two 8×8 glass baking dishes. This is going to be my go to frittata recipe from now on!
awesome!
Can I prepare the batter the day before baking it?
yes keep the batter and the veggies separately and add when ready to bake
I used a mix of cauliflower, red bell pepper, and mushrooms for the 2 cups of veggies. I ate it with ketchup and sriracha. Soooo good! I can’t wait to play around with different veggies and spices!
Delicious! I used spinach, potatoes, mushrooms, and caramelized onions and the dish turned out amazing.
I’ve just made this and slightly unsure about what the consistency should be like? Mine was a little rubbery and dense however I may have overlooked it. What should the consistency be like?
hmm definitely not rubbery but more like flan or thick set custard. It might have gotten overbaked.
you can chop it up and stir fry with some spices and herbs and a bit of broth to soften it up and serve as scramble.