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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 is delicious, i love changing up the veggies every time i make it. I make it every Sunday and eat it for breakfast all week.
awesome!
I am baking this frittata for the second time this week; that’s how delicious it is. I also lightly stir fried the veggies before mixing it into the batter. It is an exciting change to cook with chickpea flour. Thank you Richa!
awesome!
Thank you for this recipe! I really like it, I shared it on my blog too. 🙂
I think I will make it today.
This looks fabulous can’t wait to try it. Do you think it would work as quiche, poured into a pastry case? I really miss quiche!
Thanks ❤️
yup
just made this for the second time- I didn’t have yogurt so I subbed soy milk mixed with apple cider vinegar which I let sit for 10 minutes. I also added nutritional yeast. turned out great
awesome!
made this for mother’s day yesterday- insanely easy and delicious. turned out perfect. my grandma thought the tiny amount of cayanne made it “too hot” so next time I would leave that out. perfect clean out your fridge of veggies that need to be eaten dish 🙂
Thats awesome!
Really delicious recipe.
Do you know if it will freeze?
yes
This looks great-a vegan friend posted it on FB as they had it for Easter brunch. We must try it. We cook from your Indian Kitchen cookbook all the time and love it. We are very lucky that we have a big Indian grocery store within 10 mins of our home that sells some organic dals and grains and vegan home made samosas and paratha breads.
Thats awesome!!
I’ve made this twice, and I am absolutely crazy about it. So good, and so easy to heat up in the morning. I skip the dill, just because I dislike dill, but that’s the only change I made.
awesome!
I make chickpea pancakes on the reg, so this combination wasn’t too unfamiliar to me, but I was looking for a good dish to make for a shower and this was the perfect thing. We got lots of compliments on it and I love having leftovers because it’s so healthy!
We went a little light on the kala namak, increased the red onion to 2/3 cup, did saute our veggies (a mix of bell pepper and broccoli) first, and skipped the cayenne but did add some Paprika. I always soak my chickpea batter a bit (4 hours to overnight) before cooking for digestibility.
We ended up making about 9x the recipe split between four casserole dishes for 40 people, which was PLENTY. We had 1 1/2 dishes leftover.
I tried it making it once before with a bunch of fresh dill and chives and oddly these flavors didn’t work for us.
awesome yes use whichever herbs and spices you like