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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.
What brand of chickpea flour do you like? I’ve heard the ones from the Indian grocery stores taste better than Bob’s Red Mill?
Delicious recipe….I made it this evening! Sauteed the mushrooms with a little oil and a couple of finely chopped garlic cloves. Then added all the veg, which was
roughly chopped, a little salt, turmeric, thyme and black pepper and gently cooked that for a few minutes.
Then made the batter, added the slightly cooked veg to the batter and baked for 45 mins. It turned out fantastic! Will be taking some to work for lunch tomorrow!!
Husband loved it too!!
Thank you Richa
awesome!
We make this a couple of times a month as mini-quiches for quick breakfasts through the week. Love how many veggies you can pack into these and how customizable and simple it is!!
awesome!
I know this wasn’t intended to be a diet recipe but it’s so easy, tasty, filling and low calorie that I have eaten it as one of my meals per day for the past 3 weeks (the other meal being your zucchini tofu ricotta lasagna) and I have effortlessly lost weight. Considering I wasn’t even overweight and just wanted to lean out a bit, this says a lot.
Amazing, flexible, versatile recipe. I ran out of chickpea flour so have now started using red lentil flour and it works just as well!
Hi! Lovely looking recipe! Thinking about making it for a lazy Saturday morning. Do you think it would be possible to prep it the night before and bake in the morning?
yes, make the batter and bake in the morning
Made this for dinner last night. Was very good, will have the leftovers for breakfast. Used cashew cream instead of yogurt, and used what veggies I had on hand. I did not have the black salt or dill, so just seasoned with some grated garlic and Italian seasoning. Baked in a lightly oiled 10″ tart pan, came out beautiful. Texture and taste were very good. This is a very versatile recipe, will make again and again using whatever I have on hand. Thank you for another keeper.
awesome!
Love this frittata recipe, so tasty and nutritious. Looking for a recipe to share w/ my women’s breakfast/bible study! Plan to double it and cook in 9x 12 glass casserole dish. Would temp and cooking time stay the same? Thank you for this excellent site, I will be trying your soups soon as the season gets cooler here.
Temp will be the same, cooking time may increase by 5-10 mins. Check the center, it should be set
So glad I tried this, it is delicious. I changed out veggies and used what I had in my fridge. I used potatoes, bell peppers, a poblano pepper and onion, I sautéed these veggies prior to mixing them in the batter and added the seasonings listed. It has an amazing taste and texture. I will definitely be making this again. Thank you for another great recipe 😊
awesome! thanks!
excited to make this but wasn’t sure how much chickpea flour to add. I do everything by weight but 1 1/2 cups is 180g. So, 135 g or 180 grams?
Thanks
I just measured and 1.5 cups gives me 140 to 150gm. just start with 140 and add more if the batter is too thin
I’ve made this so many times now it’s ridiculous! So good for dinner and then lunch the next day. It took me about a year to find kala namak but I finally found some in a confectionery store of all places. And it really makes a difference. I was adding nutritional yeast before to give it some tang.
awesome! yes kala namak adds a stronger eggy flavor